- 2 medium eggs
- dash of milk
- 4 x 100g British turkey breast steaks
- 2 tbsp plain flour
- 10 tbsp dry breadcrumbs
- 25g unsalted butter
- 2 tbsp olive oil
- 1 large Bramley apple, skinned, cored and
- cut into thin slices
- 225ml whipping cream
- 150ml chicken stock
- 150ml dry cider
- dash lemon juice
- 50g flaked almonds, lightly toasted
- salt & freshly milled black pepper
Mix the milk and the eggs together in a bowl.
Season the turkey steaks well then dust in the flour.
Dip in the beaten egg and milk and into the breadcrumbs.
Repeat this with the other 3 steaks, then chill well.
Place the cider and stock into a saucepan and bring to the boil, reduce by 2/3rds.
Add the apples when the stock is nearly at the 2/3rds point and cook for 1 minute.
Add the cream and reboil until the sauce has thickened slightly, and the apples are cooked and keep their shape.
Stir in the flaked almonds and lemon juice to taste. Keep warm on a low heat.
In a separate frying pan, heat the butter and oil until foaming and add the steaks.
Cook for about 5 mins on each side, until nicely browned and golden.
Spoon the sauce on the plate and top with the cooked steaks.
© Phil Vickery