Turkey Escalope

Full product description

Thin-cut and super lean, our turkey escalopes cook in minutes for easy, healthy plates. Fry quickly for a golden edge, grill for a light char, or breadcrumb into a crisp schnitzel. Bright with lemon and herbs, great with creamy sauces, and perfect for wraps and salads. Midweek winner with no fuss.

Why you’ll love it

• Thin, evenly cut for ultra-quick cooking

• Lean, high-protein and tender

• Versatile: plain, marinated or breaded

• Pan, grill or air fryer friendly

Cut details

• From turkey breast, boneless, trimmed and thinly sliced

• Consistent thickness for reliable results

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Plain / marinated:

1. Pat dry; season (or marinate 15–60 mins).

2. Pan: Hot pan, little oil; 1½–3 mins per side.

3. Grill: Medium-high 2–4 mins per side.

4. Air fryer: 190°C 6–9 mins, turn once.

Breaded (schnitzel):

1. Flour → beaten egg → crumbs (panko for extra crunch).

2. Shallow-fry 2–3 mins per side until crisp and golden; drain briefly.

Food safety: As poultry, cook thoroughly to 75°C in the centre—no pink; juices clear. Rest 2–3 mins.

Serving ideas

• Lemon & caper butter with greens and new potatoes

• Crispy schnitzel with slaw and a squeeze of lemon

• Garlic–herb escalopes in wraps with salad and yoghurt

• Creamy mushroom pan sauce over pasta or rice

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

• Avoid cross-contamination with ready-to-eat foods

FAQs

How do I keep them juicy?
High heat, short cook, and don’t overdo it—pull at 75°C and rest briefly.

Can I batch-cook?
Yes—cook, cool quickly, refrigerate and reheat until piping hot; great for lunches.

Best crumb?
Panko or fresh breadcrumbs; add parmesan, lemon zest and parsley for extra flavour.

Gluten-free idea?
Use crushed cornflakes or GF crumbs and dust with rice flour.