Turkey escalopes with citrus honey sauce

The tanginess of citrus fruit marries extremely well with poultry, especially turkey, which can sometimes be a little light on flavour. Here, orange and lemon, together with honey and French shallots, create a tasty sauce for turkey escalopes, served on a stack of green beans.

Turkey escalopes with citrus honey sauce


  • 4 s mall skinless turkey breast steaks, about 125 g each
  • 1½ tablespoons (30 g) butter
  • 4 large French shallots, thinly sliced
  • 1 clove garlic, crushed
  • 400 g green beans, trimmed
  • 2 tablespoons honey
  • grated zest and juice of 1 orange
  • grated zest and juice of 1 lemon
  • salt and pepper


  1. Put the turkey steaks between sheets of plastic wrap and pound them to flatten to about 5 mm thickness.
  2. Set these escalopes aside.
  3. 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.
  4. Remove the shallots from the pan with a slotted spoon and set aside.
  5. Put the turkey escalopes in the pan, in one layer, and fry them for 2–3 minutes on each side.
  6. Meanwhile, cook the beans in a saucepan of boiling salted water for 3–4 minutes or until just tender.
  7. Drain and rinse briefly in cold water to stop the cooking.
  8. Keep the beans warm.
  9. Mix the honey with the zest and juice of the orange and lemon.
  10. Remove the turkey escalopes from the pan and keep hot.
  11. Pour the honey mixture into the pan, return the shallots and garlic, and add seasoning to taste.
  12. Bring to the boil and bubble for about 2 minutes, stirring constantly.
  13. Make a pile of beans on 4 plates and place a turkey escalope on top of each pile.
  14. Spoon over the sliced shallots and pan juices, and serve.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes


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