Turkey Escalope with Sauce Vierge
Back home
1 min read

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.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box