Vanessa and I have really been watching what we eat lately, as our fitness push continues into 2010. The challenge now is how to prepare food which is both tasty and healthy, all within the confines of our tragically under-equipped kitchen here in Dahlgren.
Happy to say that things have worked out pretty well so far. This one here couldn't be simpler, and I'll go on record as saying that this ranks among the best things I have ever breaded and fried. The squeeze of lemon at the end is pretty yummy.
ESCALOPES
½ cup breadcrumbs
10 g Parmigiano-Reggiano cheese
1 teaspoon dried oregano
1 egg
flour, for dusting
200 g turkey escalopes
1 pinch salt
1 pinch pepper
2 tablespoons extra-virgin olive oil
1 pat butter
SALAD
100 g cherry tomatoes
50 g rocket
1 tablespoon balsamic vinegar
1 lemon, in wedges
salt and freshly ground black pepper
Put the breadcrumbs on a large plate or shallow bowl and mix the grated Parmesan, oregano, salt and pepper into the crumbs. Whisk the egg in a second shallow bowl. Measure off a large double fold of greaseproof paper. Lay one escalope in the middle of one half and fold the other half over the top. Use a rolling pin to bash the escalope gently but firmly until it is the thickness of a coin and more than double its original size.
Dust both sides with flour, shaking away any excess, and repeat the process with the second escalope. Dip the escalopes first in the egg and then in the breadcrumbs and leave to rest while you heat 1 tablespoon of the olive oil and the butter in a frying pan. When it's hot, lay out the escalopes in the pan and cook, adjusting the heat so nothing burns, for a 2 minutes a side until the egg has set, the crumbs turned golden and the meat is cooked through. Quickly quarter the tomatoes. Pile the rocket over the escalopes, scatter over the tomatoes and with the balsamic vinegar and remaining olive oil. Season with salt and pepper and serve lemon wedges.
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