This recipe is made with white meat, an easy-to-digest source of vitamins, proteins and minerals.
Ingredients for 4 portions
- Sliced turkey breast 400 g
- New potatoes with their skins 400 g
- Soft wheat flour 30 g
- White wine vinegar 50 ml
- Glass of white wine 1 (200 ml)
- Glass of chicken broth 1 (200 ml)
- Granulated sugar 40 g
- Clove of garlic 1
- Extra virgin olive oil 2 tbsp (20 g)
- Mixed herbs (bay, rosemary, sage) to taste
- Salt to taste
- Black pepper to taste
Preparation
Wash the new potatoes carefully to remove any traces of soil. Then dry and wrap them in greaseproof paper with the garlic and herbs.
Bake them in a fan oven at 180°C for around 25 minutes.
While they are cooking, prepare the escalopes: coat the turkey slices with flour, fry them for a few minutes in a non-stick pan with extra virgin olive oil, add the white wine and cook until the liquids have reduced.
Add the chicken broth, sugar and white wine vinegar and cook for around 15 minutes on a medium-low heat, seasoning with salt and pepper.
Serve the turkey escalopes hot with the new potatoes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.