Turkey Escalope with Marsala from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
Beat the escalopes gently with a meat basher between 2 sheets of greaseproof paper to make them larger and thinner. Dip the escalopes in flour and shake off any excess. Heat a little oil and butter...
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Ingredients
- olive oil and butter
- 1 tablespoon lemon juice
- salt
- freshly ground black pepper
- flour
- 4 escalopes turkey
- 1 cup stock
- 1 wine glass Marsala
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