Turkey escalope with beetroot and caper chutney, golden raisins and pan juices
Item 1 of 1
- medium
- 4
- 1 hour 45 minutes
Turkey escalopes are perennially popular but not many people take the time to make their own. Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try. Escalope refers to the specific cut of meat, though sometimes this cut is also referred to as turkey steak - so look out for both when buying.
First published in 2015
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Ingredients
Metric
Imperial
Turkey escalopes
- 4 turkey escalopes, each 180g - 220g in weight
- 100g of plain flour
- 2 free-range eggs, beaten
- 200g of Panko breadcrumbs (1)
- 1 pinch of salt
- black pepper, freshly ground
- rapeseed oil
Beetroot, caper and sultana chutney
- 350g of beetroot, medium, washed
- 20g of rapeseed oil
- 50ml of water, for the beetroot
- 2g of salt
- 50g of white onion, finely diced
- 50g of white wine vinegar
- 20g of light brown sugar
- 1 pinch of salt
- 1/2 tsp caraway seeds, roasted at 180°C for 2 minutes
- 20 capers, drained
Tea-soaked sultanas
- 45g of sultanas
- 1 jasmine teabag
- 200ml of boiling water
Beetroot purée
- 25g of ruby port
- balsamic vinegar to taste, aged
- 5g of double cream, or crème fraîche
- 1 pinch of salt
- black pepper, freshly ground
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 180°C/gas mark 4
3
Place in the oven for 45 minutes to 1 hour, depending on the size of the beetroot. To check that the beetroots are cooked, push a small knife into them - there should be no resistance. Remove from the oven and leave to cool until you are able to handle them
4
Meanwhile, add the onions and white wine vinegar to a small pan and place over a medium heat, heat until the vinegar completely evaporates
- 50g of white onion, finely diced
- 50g of white wine vinegar
5
As soon as the liquid has almost evaporated from the pan, add the sugar and salt, decrease to a low heat and allow to cook for a further 10 minutes, stirring occasionally. Grind the caraway seeds into a powder, add to the mix and remove from the heat
- 20g of light brown sugar
- 1 pinch of salt
- 1/2 tsp caraway seeds, roasted at 180°C for 2 minutes
6
Soak the teabag in the boiling water for 5 minutes. Remove and add the sultanas to the infused water for 30 minutes, or overnight if you have the time. Strain through a sieve, allowing all of the excess liquor to drain out of them. Place onto a piece of kitchen towel to absorb any further liquid. Set aside 20g for garnish
- 45g of sultanas
- 1 jasmine teabag
- 200ml of boiling water
7
Once the beetroots are cool, gently scrape off the skin and discard. Trim the beetroots into rough cubes, reserving 125g of the trim for the purée. Cut the beetroots in to 3 - 4mm thick slices then into 3 - 4mm batons and finally 3 - 4mm cubes
8
For the purée, add the beetroot trimmings, Port, balsamic vinegar, cream and salt and pepper to a pan and bring to the boil. Once boiling, remove from the heat and transfer to a blender, blitz on a high power until smooth
- 25g of ruby port
- balsamic vinegar to taste, aged
- 1 pinch of salt
- 5g of double cream, or crème fraîche
- black pepper
9
To assemble the chutney, add the diced beetroot, purée, onion reduction, capers and drained sultanas to a bowl and stir well to combine. Taste and adjust the seasoning as required. Store in an airtight container until required
- 20 capers, drained
10
To prepare the turkey escalopes, place the flour, beaten egg and breadcrumbs into separate containers and season each with salt and pepper
- 100g of plain flour
- 2 free-range eggs, beaten
- 200g of Panko breadcrumbs (1)
- 1 pinch of salt
- black pepper
11
Coat each escalope, in this order, in the flour, egg and finally the breadcrumbs. Place onto a suitable tray and reserve in the fridge until ready to cook
- 4 turkey escalopes, each 180g - 220g in weight
12
Once ready to serve, preheat the oven to 160°C/gas mark 3
13
Place a large frying pan over a medium-high heat. Once the pan is hot, add a little oil to cover the bottom of the pan and place 2 of the escalopes in the pan, colouring on each side for 2 minutes. Once golden brown, remove from the pan and transfer to an oven tray
- rapeseed oil
14
Carefully wipe the pan clean, return to the heat and repeat the process to cook the other turkey escalopes. Once coloured, place the escalopes on the same tray and cook in the oven for 5 - 8 minutes
15
Add the chutney to a pan and warm through on the stove or in the microwave
16
Return the frying pan used for the escalopes to the heat, add the butter and allow to brown before adding the seasonal greens, followed by a little salt. Once they are cooked to your liking, remove from the pan and drain on kitchen paper
- 150g of seasonal greens
- 30g of butter
17
Remove the pan from the heat and add a squeeze of lemon juice, the mini capers, 20g of the soaked sultanas and chives. Taste and season to your liking
- 1 lemon
- 10g of mini capers, drained
- 5g of chives, finely chopped
- salt
- pepper
18
To serve, pile the greens onto each plate, followed by a quenelle of the chutney. Slice the turkey escalope and arrange on top of the greens. Spoon the pan juices over the turkey and around the plate. Serve immediately
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