Pan-fried turkey escalopes with citrus honey sauce

    30 min

    The tanginess of citrus fruit marries well with poultry. Here, orange and lemon, with honey and shallots, create a tasty sauce for turkey escalopes, served on a stack of green beans. Serve with steamed new potatoes in their skins.

    58 people made this

    Serves: 4 

    • 4 small skinless turkey breast steaks, about 115 g (4 oz) each
    • 30 g (1 oz) butter
    • 4 large shallots, thinly sliced
    • 1 garlic clove, crushed
    • 400 g (14 oz) fine French beans, trimmed
    • 2 tbsp clear honey
    • grated zest and juice of 1 orange
    • grated zest and juice of 1 lemon
    • salt and pepper

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put the turkey steaks between sheets of cling film and pound them to flatten to about 5 mm (¼ in) thickness. Set these escalopes 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 from the pan with a draining spoon and set aside.
    3. Put the turkey escalopes in the pan, in one layer, and fry them for 2–3 minutes on each side.
    4. Meanwhile, cook the beans in a saucepan of boiling salted water for 3–4 minutes or until just tender. Drain and rinse briefly in cold water to stop the cooking. Keep the beans warm.
    5. Mix the honey with the zest 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 seasoning to taste. Bring to the boil and bubble 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 sliced shallots and pan juices, and serve.

    Some more ideas

    Use 4 skinless boneless turkey breast fillets, about 125 g (4½ oz) each. Being a bit thicker than escalopes, they will need to be cooked for 5 minutes on each side. * Replace the turkey steaks with 4 small boneless duck breasts, about 550 g (1¼ lb) 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 duck. For the sauce, use the zest and juice from a pink grapefruit instead of the orange and lemon. Also add a piece of stem ginger, cut into fine slivers, and 1 tbsp of the stem ginger syrup.

    Plus points

    In this recipe, only a touch of butter is used in the sauce, making it smooth and glossy. The healthy citrus fruits contribute most of the flavour in this zesty sauce. * All citrus fruits are an excellent source of vitamin C. Vitamin C is often lost in the cooking water, so remember to mop up the pan juices with potatoes or bread.

    Each serving provides

    Excellent source of vitamin B12. Good source of folate, iron, niacin, vitamin B6, vitamin C, zinc. Useful source of copper, potassium, vitamin A.

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    Reviews in English (5)


    The very tangy sauce was great with turkey which can be very bland without a good accompaniement. I would recommend this one.  -  21 Mar 2011


    Really easy and quick to make, tastes delish if you like sweet tasting main dishes, will try with chicken also or glaze the honey topping over a roast chicken  -  24 Mar 2010


    The sauce is lovely and tangy, goes really well with turkey, We served it with a salad and a jacket potato, delish!  -  09 Feb 2016