Turkey Escalope with Sauce Vierge
Turkey Escalope with Sauce Vierge

Ingredients

Method

  • 1 turkey breast
  • 3 sage leaves
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1⁄2 lemon, juice only
  • 1 tomato, deseeded and finely chopped
  • Handful of parsley
  • Handful of chives
  • Salt and pepper
  • Place the turkey breast between two sheets of cling film, and bash with a rolling pin until flattened. Heat up the olive oil in a frying pan, and fry the turkey along with the sage leaves for 3-4 minutes on each side, or until golden and cooked through. Remove from the pan and set aside.
  • In the same pan, make the sauce by heating the olive oil, and chucking in the lemon juice, tomato, and finely chopped fresh herbs. Simmer for a minute or two, season well, then drizzle all over the turkey breast.
30 mins
1 serving
This recipe pairs perfectly with the Bobar Chardonnay 2019 from Yarra Valley, Australia.

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