Number Seven: Speedy Scaloppine

Time for dinner!

I decided to cook the speedy scaloppine from Kitchen - quick and very tasty! I served them with Nigella's rapid roastini (from the same book), the recipe for which I will post after this. And some salad. Goota have the salad.

I used turkey but Nigella also suggests pork, and also says that in Italy, you would use veal. So use whatever you want! Go nuts.

The recipe below is the one in the book, for two people. My pictures will show more turkey, however, as I increased the quantities by half to make it for 3.

Ingredients

2 tbsp plain flour
good shake mixed spice
good shake cayenne pepper
4 small turkey escalopes, about 350g total
2 tbsp garlic oil
zest and juice of a lemon
salt, to taste

Method

1. Put the flour and spices into a freezer bag (or a very fashionable Asda bag, as I have done. Trendsetter.) Add the escalopes and shake them to coat in the flour mix. I found that they didn't coat all that well, so you may have to get your hands dirty to help distribute the flour.

They're looking rather weird here. Blame Instagram

2. (If you are making this with the roastini above, then start making them and give them a good few minutes frying before you do this next bit.) Heat the oil in a heavy based frying pan and add the floured meat.

3. Cook for about 2 mins each side, or until cooked through.

It's quite hard to make them look yummy, but they smell great!

4. Remove the escalopes to plates and remove the pan from the heat. Add the zest and juice, and salt to taste, and stir until the juices are golden and slightly syrupy.

5. Pour over the scaloppine, pop some roastini on the plate and serve!

This was a nice recipe - really quick to make, simple, and very tasty! The turkey was nice and tender, and juicy as well so you don't need any condiments or anything.

Yay!

Read the next post to find out how to make those yummy roastini!