Mike van de Elzen: Christmas treat - Parmesan crusted turkey escalopes

Parmesan crusted turkey escalopes (serves 6)600g turkey breast2 Tbsp plain flour4 whole eggs, lightly beaten100ml cream50g finely grated fresh parmesan cheesepinch salt1 tsp freshly ground black pepper50g butter2 Tbsp vegetable oilRocket, pear and parmesan salad1 pkt baby rocket leaves100g fresh parmesan, shaved1 pear, quartered and finely sliced1-2 Tbsp aged Balsamic vinegarSlice the turkey breasts into escalopes, or rounds. Lay the slices between two pieces of plastic wrap and beat with a rolling pin or similar until flattened.Now prepare the seasoned flour and eggwash. Put the salt, pepper and flour in a large bowl and mix. Put the beaten egg, grated parmesan and cream in another bowl and mix.Pass the turkey escalopes through the flour, then through the eggwash. Heat the butter and oil in a frying pan until bubbling. Shallow fry the turkey for 1-2 minutes each side until the coating is crispy. Serve with rocket salad, prepared by combining the ingredients in a bowl, drizzled with the aged balsamicSee omnystudio.com/listener for privacy information.