Serves: 2 people
Overall cooking time: 30-40 mins
Overall prep time: 15 mins


400g turkey breast
1 1/2 cup breadcrumbs
Pinch of salt
Pinch of pepper
1 egg
Purple cabbage
1/4 cup mayonnaise
1tsp mustard
1tbsp Balsamic vinegar


  1. Wash the turkey breasts with water and place on a chopping board.
  2. Slice into thin fillets, each breast should make 2 fillets making 4 depending on how thin you like them.
  3. In a large plate combine the salt and pepper and the breadcrumbs
  4. In a bowl crack an egg and whisk until smooth.
  5. Dip each fillet into the egg and then into the breadcrumbs covering the fillets entirely.
  6. Repeat process to all escalope fillets.
  7. Set onto a plate and place in the fridge to solidify slightly.
  8. To make the slaw, on a chopping board slice thin strips of the cabbage to make a large handful place into a large bowl, add the mayonnaise, mustard and the balsamic vinegar along with a pinch of salt and pepper, mix together. Set aside in the fridge.
  9. Take the escalopes ready to fry.
  10. In a pan with shallow vegetable oil on medium heat, fry all the escalopes.
  11. Allow to fry until outer coating is golden brown
  12. Remove from the pan and place them on a plate (preferably with kitchen towel placed on the plate to remove excess oil.
  13. Plate up with coleslaw and choice of sauce.