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Turkey Escalope with Sage Crumb, Parmesan and Charred Asparagus | Recipe by sousvidetools.com

Turkey Escalope with Sage Crumb, Parmesan and Charred Asparagus

Turkey Escalope with Sage Crumb, Parmesan and Charred Asparagus Smoking Gun Recipes Turkey, Escalope, Parmesan, Charred, Asparagus, easy, sousvide, beginner, crispy english
  • PREP TIME: 1 hr
  • DIFFICULTY: medium
  • SERVES: 4


  • 4 X 175g Turkey Escalope (Batted flat with meat mallet)
  • 1 Bunch Sage
  • 400g Panko Japanese Breadcrumbs
  • Zest of 1 Lemon
  • 85g finely grated Parmesan
  • 2 Bunches Asparagus
  • Salt
  • 150g Salted Smoked Whipped Butter
  • 3 Eggs
  • 250g Plain Flour
  • Hickory Wood Smoking Chips (slightly dampened with water)


Smoking Gun


  1. In a small blender, blend ½ the Panko Breadcrumbs with ½ the Sage, The Lemon Zest, Parmesan and ½ tsp Sea Salt. When blended, mix in the remainder of the Panko Breadcrumbs and set aside.
  2. Into the flour mix another tsp of Salt, set aside
  3. Whisk the 3 eggs together with a pinch of salt, set aside
  4. Peel the asparagus if not new season, cook in boiling salted water until tender, approximately 1 – 2 mins
  5. Load the smoking gun chamber with the chips
  6. In an airtight container with lid – place the Turkey Escalopes, aggressively smoke the Turkey and place on the lid, refrigerate for 20 mins
  7. Repeat this process 6 – 7 times – refrigerate between smoking
  8. After smoking, the Turkey is ready to be bread crumbe.
  9. Place the escalopes into the seasoned flour, then into the eggs, then into the sage flavoured breadcrumbs
  10. In a large frying pan, add a little Olive Oil and the smoking batter, when hot gently and slowly fry the escalopes for 5 – 6mins on each side or until golden brown and crisp.
  11. In a separate pan, add a little olive oil, heat until very hot. Add the asparagus until slightly charred on both sides seasoning with a little salt. Add the remaining sage leaves and fry for 2 mins, crisping the sage leaves
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