Turkey Escalope Recipe - Great British Chefs

Ingredients

• 4 turkey escalopes, each 180g - 220g in weight
• 100g of plain flour
• 2 free-range eggs, beaten
• 200g of Panko breadcrumbs (1)
• 1 pinch of salt
• black pepper, freshly ground
• rapeseed oil
• 350g of beetroot, medium, washed
• 20g of rapeseed oil
• 50ml of water, for the beetroot
• 2g of salt
• 50g of white onion, finely diced
• 50g of white wine vinegar
• 20g of light brown sugar
• 1/2 tsp caraway seeds, roasted at 180°C for 2 minutes
• 20 capers, drained
• 45g of sultanas
• 1 jasmine teabag
• 200ml of boiling water
• 25g of ruby port
• balsamic vinegar to taste, aged
• 5g of double cream, or crème fraîche
• 150g of seasonal greens
• 30g of butter
• 1 lemon
• 10g of mini capers, drained
• 5g of chives, finely chopped
• salt
• pepper