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Le Chaudron recipe
Escalope de dinde panée au son d'avoine
Oat bran-crusted turkey cutlets
⏱ 25 minServes 4Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4turkey cutlets
80 g (3 oz)oat bran
1egg
1 tsppaprika
2 tbspolive oil
1 pinchsalt
1 pinchpepper
- 4 turkey cutlets
- 80 g (3 oz) oat bran
- 1 egg
- 1 tsp paprika
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the egg in a shallow bowl with a pinch of salt, and mix the oat bran and paprika in another.
- Lightly flatten the turkey cutlets between two sheets of parchment paper to an even thickness.
- Dip each cutlet in the beaten egg, then press firmly into the oat bran to coat both sides.
- Heat the olive oil in the skillet over medium heat until hot but not smoking.
- Add the breaded cutlets and cook 5 min per side until golden and crisp.
- Drain on paper towels, add pepper and serve right away with a green salad or steamed vegetables.
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