Turkey Escalopes with Julienne of Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Other vegetables, such as mushrooms or scallions may be substituted for the vegetables used here, and puréed chestnuts or spinach may be served instead of potatoes.


  • lb/750 g boned turkey breast
  • 2 leeks, white part only,


  1. Cut the turkey breast into escalopes.
  2. Bring a steamer of salted water to a boil. Season the vegetables and put them on a steamer rack. Cover the pan and steam for about 4-6 minutes until the vegetables are just tender but still slightly crisp.
  3. Heat the oil and half of the butter in a frying pan. Sprinkle the escalopes with salt and pepper. Add half to