Turkey Escalope Recipe with Video, Variants and Tips
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I present my roast turkey escalope recipe !
The schnitzel tastes delicious and is cleverly prepared on the table in a short time.
In this article I answer many questions about roasting turkey escalope.
There are also tips for variants and of course a cooking video accompanies you in the kitchen.
I wish you much fun! Leave me a comment at the end of the page, I’m happy!
Table of Contents
- 1. Recipe Roast Turkey Escalope
- 2. Calories (kcal) and Nutritional Values
- 3. Tip for Roasting the Turkey Escalope
- 4. Fry Turkey Schnitzel Temperature
- 5. Fry Turkey Escalope with Butter or Oil?
- 6. Roasting time of the turkey cutlets
- 7. Turkey schnitzel naturally fried
- 8. Fry the breaded turkey escalope
- 9. Turkey schnitzel as a diet dish
- 10. Other Recommendations
1. Recipe Roast Turkey Escalope
Here are the instructions with video, feel free to leave me kitchen gossip or your cooking question at the bottom of the page using the comment function.
Roast Turkey Escalope with Basil and Cheese
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing turkey schnitzel.
|1||pc||clove of garlic|
|some||black ground pepper|
Prepare the broccoli and cauliflower cut into florets and lightly cut the stalk.
Place the steamer, consisting of a pot with water and a steamer attachment, on the stove and heat it up.
Heat a large enough skillet over medium-high heat.
Peel the turnips and carrots evenly and thoroughly with the vegetable peeler, I use a pendulum peeler.
Cut the peeled carrots and yellow beets into 3-4 mm thick slices on an oblique angle.
Place the prepared vegetables, beet slices, broccoli, and cauliflower in the prepared pressure cooker and steam.
Have the turkey escalopes ready, dabbed dry and do not season with this type of preparation.
Place the turkey escalopes in the hot pan.
Press the meat onto the hot bottom of the pan.
Pluck the basil
Pick the basil leaves from the basil bunch.
Cut the basil leaves into fine strips, cooks call this chiffoning.
Turn the turkey escalopes seared on one side after 3 minutes.
Season the turkey schnitzel with salt and pepper, place the halved garlic in the pan. Scatter the basil over the schnitzels.
Finely grate the parmesan and sprinkle over the turkey escalope.
Finish cooking the turkey escalope with the lid on.
Arrange the steamed vegetables on warm plates.
Add the meat and sprinkle with chili to refine.
Sprinkle the pine nuts on the gratinated schnitzel.
Drizzle the vegetables with olive oil.
Add extra salt to the vegetables and serve quickly.
I wish you a good appetite!
2. Calories (kcal) and Nutritional Values
3. Tip for Roasting the Turkey Escalope
The turkey schnitzel is cut from the turkey breast, it is very lean meat and must be fried or generally cooked briefly.
Unfortunately, low-fat meat tends to dry out and nobody wants a dry schnitzel on their plate.
The more evenly the meat is cut, up to 1 cm thick, the better the roasting result.
4. Fry Turkey Schnitzel Temperature
The temperature when roasting turkey escalope should be very high. Please preheat the pan well so that the meat roasts and does not boil!
I show it step by step in the cooking video. The pan is hot enough when a drop of water dances on the pan surface.
5. Fry Turkey Escalope with Butter or Oil?
Butter is not suitable for frying at high temperatures and will burn. The butter would have to be clarified before frying.
I’ll show that in another post. Therefore, please use clarified butter, coconut oil, sunflower oil or corn oil to fry the turkey escalope.
6. Roasting time of the turkey cutlets
For me, roasting the turkey escalope takes about 6 minutes, the cooking video shows the preparation in real time.
If you cut the schnitzel thicker, reduce the temperature after searing on both sides and let the schnitzel cook a little longer. Good luck!
Some sweet paprika just before serving, herbs like thyme and rosemary, there are hardly any limits to your imagination, I like to bake my turkey schnitzel with some cheese.
7. Turkey schnitzel naturally fried
Naturally roasted means: Without breading, the schnitzel is usually only seasoned with salt and pepper, before, during or after roasting.
Then fried on both sides with little fat or no fat at all. In the video I show the roasting without fat, which already goes in the direction of grilling.
You can extend the seasoning of the natural schnitzel according to your taste:
8. Fry the breaded turkey escalope
Since I have published what is currently the most detailed instructions for breaded schnitzel on the Internet, I refer you to my Wiener Schnitzel article here.
There I show all the tricks of the professional chefs that I currently know.
There is also a new post about breading turkey schnitzel that summarizes everything briefly and concisely for you.
9. Turkey schnitzel as a diet dish
Serve the lean, roasted meat with lemon juice and a colorful leaf salad on a diet day.
It brings a good mood to the table and a colorful diet meal.
Another variation is my recipe below, with steamed veggies and basil.
10. Other Recommendations
Cooking school and tips for the vegetables: cooking cauliflower
Comments, Cooking Questions and Answers
Below you can write to me directly.
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