Breaded Turkey Escalope
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Raw
Stage 1
210 °C
- Convection
- 00:07 | -
- 3
- 1
R E C I P E
| 150 | g | Turkey escalope |
| 50 | g | Flour |
| 3 | pcs | Eggs |
| 1 | pinch | Salt, Pepper |
| 250 | g | Breadcrumbs |
| 100 | g | Oil, Butter |
| Ingredients | ||
| Thinly pound the escalope and season to taste. Turn in the flour and pull through the beaten egg. Finally, turn in the breadcrumbs. Coat the breaded cutlets on both sides with an oil and butter mixture. |
| 1. Food Preparation |
| Put the product on the frying and baking trays. The roasting and baking trays do not need to be preheated. And can be pushed into the preheated Convotherm in the cold state. The cooking time may vary slightly depending on the thickness and type of meat. The escalope can also be prepared as above and then frozen. With frozen escalope , the cooking time is extended by approx. 2 minutes. |
| 2. Cooking Instruction |
| Turn the fried escalope over, garnish with lemon and parsley and serve immediately. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
