Turkey escalopes with hazelnut cream

Quick and easy turkey dish with a nice creamy sauce and paprika dusting.








450 g       turkey fillet, thinly sliced
  60 ml     sweet sherry
  50 g        butter
  60 ml     double cream
  25 g        hazelnuts, finely chopped
                  salt and freshly ground pepper
                  paprika, to garnish



  • Beat out the slices of turkey between two sheets of damp greaseproof paper into small escalopes.
  • Melt the butter in a frying pan and cook the escalopes quickly for 4-5 minutes, turning once. Remove from the pan and keep warm.
  • Lower the heat and stir in the sherry, fresh cream and hazelnuts. Season and cook, stirring, for 1 minute. Pour over the escalopes and serve immediately with a light dusting of paprika.


Serves 4





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