Turkey escalopes

Prepare the panade 

Melt the clarified butter in a pan over a low heat, then stir in the spelt breadcrumbs and paprika. Put the breadcrumb mixture, the flour and the eggs in three separate, deep plates. Beat the eggs slightly with a fork. 

Coat the escalopes 

Dab the turkey breast with kitchen roll and cut into four equal-sized slices. Flatten the meat evenly to 4-6 mm using a tenderiser, season on both sides with salt and pepper and drizzle some water on top. Coat the meat slices in the flour, one after the other, then pull them through the beaten eggs, allowing any excess egg to drip off. Next, coat them in the breadcrumb mixture, pressing it on lightly. 

Cook the escalopes 

Put the escalopes on the universal tray, brush each side with the clarified butter and cook in the X BO (190°C/80% humidity, automatic programme “Turkey escalopes”) for 6 minutes. Then turn over the escalopes and continue cooking for another 6 minutes. 

Pro tip 

So that the panade covers the turkey escalopes loosely after cooking, do not press it on too hard when coating the meat.