Turkey Escalope
2 servings
15 minutes
Turkey escalope is a refined dish of Russian cuisine that combines the tenderness of meat with the aroma of spices and herbs. Easy and quick to prepare, it suits both everyday dinners and festive tables. Historically, escalopes originated in French cuisine but gained popularity in Russia over time, adapting to local tastes. Turkey soaked in the warmth of olive and mustard oil unfolds under the influence of spicy curry and a mix of peppers. Provencal herbs add sophistication while greens refresh the taste. Perfect with a light side dish—vegetables or potatoes. Turkey escalope is a tender, rich dish that brings comfort and pleasure with every bite.
1
Heat olive oil in a pan with a pinch of coarse salt.
- Olive oil: 1 tablespoon
- Coarse sea salt: pinch
2
Add mustard oil.
- Mustard oil: 1 teaspoon
3
Place the escalope in the pan. Fry for 2-3 minutes on high heat.
- Turkey escalope: 200 g
4
Add curry.
- Curry powder: 0.5 teaspoon
5
Flip and fry on medium heat for another 3-4 minutes.
6
Add a mixture of peppers.
- Mixed peppercorns (four peppers): to taste
7
To salt.
- Sea salt: to taste
8
Add herbs.
- Herbes de Provence: to taste
9
Cover with a lid and simmer on medium heat for 5-7 minutes.
10
Garnish the plate with greens, place the escalope, and serve.
- Fresh herbs: to taste