• 4 turkey escalopes
• 1 egg
• salt and freshly milled pepper
• toasted breadcrumbs
• 50 g/2 oz butter
• 1 tablespoon oil
• juice of ¼ lemon

Trim the turkey pieces, removing any skin. Lightly mix the egg with a seasoning of salt and pepper. Dip the escalopes first in the egg, then in toasted breadcrumbs to coat all over.

Melt the butter and oil in a large frying pan. The addition of oil helps to prevent the butter from becoming too brown during frying. Add the turkey escalopes to the hot fat, brown both sides and then lower the heat. Fry gently for about 15–20 minutes, turning once.

When tender and golden brown, lift from the pan on to a hot serving dish. Add a good squeeze of lemon juice to the hot butter. Pour over the turkey escalopes and serve.