Escalopes of Turkey Breast with Artichokes

Name: Escalopes of Turkey Breast with Artichokes
Yield: Serves 6
Cuisine: Australia
Ingredients: 2 thyme sprigs; 1 bay leaf; 185 mL (6 fl oz) white wine; 2 tomatoes, diced; 3 fresh cooked Jerusalem artichokes, diced, or 6 tinned artichoke hearts, washed and diced; ½ cup (125 mL/4 fl oz) virgin olive oil; 1 cup (90 g/3 oz) sliced champignon (button) mushrooms; 3 fresh sage leaves; salt and freshly ground pepper; salt and freshly ground pepper; 12 thin slices of prosciutto; 3 fresh cooked Jerusalem artichokes, diced, or 6 tinned artichoke hearts, washed and diced; 12 thin escalopes (scallops) of turkey, cut from the breast; 12 thin escalopes (scallops) of turkey, cut from the breast; 12 thin escalopes (scallops) of turkey, cut from the breast; 12 thin escalopes (scallops) of turkey, cut from the breast

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

12 thin escalopes (scallops) of turkey, cut from the breast
salt and freshly ground pepper
12 thin

Australian
Oceania
Australia
Main course
Gluten-free

Method

Beat the escalopes (scallops) of turkey between layers of plastic wrap (cling film) until flat, and then remove from the plastic wrap. Season with salt and pepper. Lay a slice of prosciutto on top of each escalope and then add some diced artichoke. Fold over the two longest sides of the turkey escalopes and then roll them up. Secure with toothpicks.

Heat the oil in a deep frying pan or