Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cook the 340 g of long-grain rice in 680 ml of salted boiling water, covered and over low heat, 10 to 12 minutes, until the water is absorbed. Rest for 5 minutes and fluff with a fork.
- Cut the turkey breast into escalopes about 1 cm thick and season both sides with salt and pepper.
- Coat each escalope in wheat flour, then in beaten egg and finally in breadcrumbs, pressing so the coating holds.
- Reserve 10 ml of olive oil for the lettuce. Fry in the remaining hot olive oil, 3 to 4 minutes per side, until golden and crisp, checking for 74 °C in the centre. Drain on kitchen paper.
- Serve with the rice, the lettuce dressed with salt and the reserved 10 ml of olive oil, and a wedge of lemon.
Shopping tip
Coat the turkey in flour, egg and breadcrumbs to make a crumb coating that won't fall off during frying.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.