Thanksgiving is about family, about giving thanks and about gathering around delicious food and that is something Latinos know a lot of.  For me gathering with family and friends around the table always involves making food that connects us to cultures.

An ‘escalope’ is a thin slice of white meat, such as veal or chicken, which is usually served either in a cream sauce, or crumbed and fried. 

WHAT IS an escalope: of any type of meat is a very thin piece of meat. As escalopes are cooked quickly (generally in a frying pan, sometimes coated in breadcrumbs) the meat is frequently from a more tender part of the animal. It may also be "beaten out" with a meat mallet or rolling pin, to thin the escalope further and to make the meat more tender.

For chicken and turkey escalopes are usually cut from the main part of the breast. The tenderloin you mention is a small piece of breast attached to the underside of the main piece of breast (also known as chicken tenders, mini fillets or faux-filet) can be used though they are fairly small so you are likely to need two or three per adult portion. If you want to make escalopes them yourself from tenderloins then firstly remove the white connecting tendon from the tenderloins using a sharp knife or a pair of kitchen scissors. Put the tenderloins on a board and cover with clingfilm (plastic wrap) or baking parchment (parchment paper) then bash with a meat mallet or rolling pin until the tenderloins are around 2mm (1/16th inch) thick.


The tanginess of citrus fruit marries well with poultry, especially turkey, which can sometimes be a little light on flavour. Here, pan-fried turkey escalopes are paired with a citrus honey sauce. For a simple accompaniment, steam some new potatoes, rice, green beans or salad.


Ingredients (4ppl)
  • 4 small turkey breasts about 120 g each
  • 2 tbsp butter (salted)
  • 4 large shallots thinly sliced
  • 1 garlic clove crushed
  • 400 g thin French beans trimmed or rice, potatoes or salad
  • 2 tbsp clear honey
  •  grated rind and juice of 1 orange
  •  grated rind and juice of 1 lemon
  •  pepper/salt to taste
  1. Place the turkey between sheets of plastic wrap and pound them to flatten to about 5 mm thickness. Set aside.
  2. Melt the butter in a large frying pan, add the shallots and garlic, and cook, stirring, for 2–3 minutes or until softened but not brown. Remove the shallots and garlic from the pan with a slotted spoon and set aside.
  3. Place the turkey escalopes in the pan, in a single layer, and fry them for 2–3 minutes on each side.
  4. Meanwhile, cook the beans in a saucepan of boiling water for 3–4 minutes or until just tender. Drain and rinse briefly in cold water to stop them cooking. Keep the beans warm.
  5. Mix the honey with the rind and juice of the orange and lemon. Remove the turkey escalopes from the pan and keep hot. Pour the honey mixture into the pan, return the shallots and garlic, and add pepper. Bring to a boil and cook for about 2 minutes, stirring constantly.
  6. Make a pile of beans on 4 plates and place a turkey escalope on top of each pile. Spoon over the citrus honey sauce, and serve.
  • Variations: Replace the turkey breasts with 4 small boneless duck breasts, about 550 g in total. Remove the skin and all fat from the breasts. Pan-fry for 3 minutes on each side if you like duck a little pink, or a little longer for well-done.
  • Use the rind and juice from a pink grapefruit instead of the orange and lemon.
  • Turkey contains even less fat than chicken, making it one of the lowest fat meats available.


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