Parmesan turkey escalope, sautéed potatoes and salad

Turkey isn't just for Christmas! These parmesan escalopes are simply delicious and give turkey a place on the table any day of the year!
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner, lunch
Cuisine turkey
Servings 4


  • 4 turkey steaks
  • 220 g breadcrumbs shop bought or your own homemade ones
  • 150 g parmesan grated
  • 1 tsp mixed herbs
  • Salt
  • Pepper
  • 1 egg whisked
  • 2 tbsp plain flour

For the potatoes

  • 1 kg potatoes peeled and diced
  • Oil

For the salad

  • 2 salad tomatoes diced
  • ¼ cucumber sliced
  • 2 cooked beetroot diced
  • 1 little gem lettuce shredded
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar


  • Pre-heat oven to 200°C
  • Place the turkey steaks under some cling film and use a rolling pin to flatten them out
  • Mix the breadcrumbs, parmesan and herbs together in a bowl and season with a little salt and pepper
  • Lay out your three bowls: flour, whisked egg, breadcrumb mix
  • Dip each turkey steak in each bowl in turn; make sure they are coated at each stage
  • Put on a tray in the fridge while you prepare the potatoes
  • Put the diced potatoes in a pan of cold, salted water, bring to the boil and cook for 3 minutes. Drain, shake out onto kitchen paper and leave to cool
  • Put your turkey escalopes in the oven for 15 minutes
  • Heat some oil in a large frying pan
  • Assemble the salad by combining all of the ingredients (apart from the oil and vinegar in a bowl)
  • In a small bowl, whisk together the oil and vinegar
  • Once the oil is heated, add the potatoes and cook until browned on all sides (if your pan is small, you may need to do this in batches). It will take about 10 minutes and you will have to keep on turning the potatoes to ensure even cooking
  • When you are ready to serve, add the dressing to the salad and toss together
Keyword comfortfood, cookingforfamily, familyfavourite, familyfood, familymeals
Tried this recipe?Let us know how it was!