Parmesan crusted turkey escalopes (serves 6)

600g turkey breast

2 Tbsp plain flour

4 whole eggs, lightly beaten

100ml cream

50g finely grated fresh parmesan cheese

pinch salt

1 tsp freshly ground black pepper

50g butter

2 Tbsp vegetable oil

Rocket, pear and parmesan salad

1 pkt baby rocket leaves

100g fresh parmesan, shaved

1 pear, quartered and finely sliced

1-2 Tbsp aged Balsamic vinegar

Slice the turkey breasts into escalopes, or rounds. Lay the slices between two pieces of plastic wrap and beat with a rolling pin or similar until flattened.

Now prepare the seasoned flour and eggwash. Put the salt, pepper and flour in a large bowl and mix. Put the beaten egg, grated parmesan and cream in another bowl and mix.

Pass the turkey escalopes through the flour, then through the eggwash. Heat the butter and oil in a frying pan until bubbling. Shallow fry the turkey for 1-2 minutes each side until the coating is crispy. Serve with rocket salad, prepared by combining the ingredients in a bowl, drizzled with the aged balsamic