The last couple of days have been filled with multiple trips to Ikea (which is my idea of hell) and glossing doors and window frames. Somehow I always manage to get more gloss on my hands and in my hair than on the actual object that I am painting – c’est la vie… Annoyingly this means I have not had much time in the kitchen and I am desperate to marzipan my Christmas cake, alas it will have to wait for tomorrow.
Yesterday, I needed to think of something very quick to make for supper. I decided to do a variation on my Chicken in Breadcrumbs, which is very straightforward to make. The recipe below uses turkey as it is very easy to come by in France. I often find turkey a tasteless meat, but by using the mango chutney as the “gluing” agent for the breadcrumbs it really lifts the flavour of the turkey.
When you make this dish, ensure that you press the turkey escalopes down firmly into the breadcrumbs and make sure that they are well covered as the breadcrumbs do have a tendency to come off during cooking.
- 4 turkey escalopes (any sinew removed)
- 5-6 tbsp mango chutney
- 4oz breadcrumbs (see quick guide to making breadcrumbs)
- oil (for cooking with)
1. Cover the turkey escalopes with the mango chutney (make sure they are well covered).
3. Combine the breadcrumbs and some seasoning together in a bowl.
4. Place the turkey pieces into the crumb mix and coat thoroughly pressing the crumbs firmly into the chicken.
5. Heat a good amount of oil in a frying pan. Once it is very hot, carefully add the turkey in batches and fry on both sides for 3-4 minutes. (Check to see if it is cooked by cutting into the middle of one of the escalopes). Place the cooked pieces in an ovenproof dish, keep the warm in the oven at 100C fan
6. Once all the turkey is cooked serve with the vegetables of your choice.