Ingredients

• 1 slice white bread
• crusts removed
• 1 small handful fresh basil leaves
• 55g/2oz mature cheddar
• grated
• salt and freshly ground black pepper
• 1 turkey escalope
• 2 tbsp plain flour
• 1 free-range egg
• beaten
• 1 tbsp olive oil
• 25g/1oz butter
• 25g/1oz butter
• 1 tbsp olive oil
• 150g/5½oz new potatoes
• cooked
• sliced
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 red pepper
• finely chopped
• 1 clove garlic
• chopped
• 1 tbsp honey
• 25g/1oz butter
• splash water
• 1 tbsp chopped fresh parsley
• to garnish

Directions

• For the breaded turkey
• place the bread
• basil
• cheddar
• salt and freshly ground black pepper into a mini food processor and blend to fine breadcrumbs.
• Dredge the turkey escalope in the plain flour and shake off the excess
• then dip into the beaten egg and finally into the breadcrumb mix. Pat gently to secure the breadcrumbs to the escalope
• then shake off any excess.
• Heat the olive oil and butter in a frying pan
• add the turkey escalope and fry for 3-4 minutes on both sides
• or until golden-brown all over and cooked through.
• For the fried new potatoes
• melt the butter and oil in a frying pan
• add the potatoes and season with salt and freshly ground black pepper. Fry for 2-3 minutes on both sides
• or until golden-brown on all sides.
• For the sweet pepper sauce
• heat the olive oil in a saucepan
• add the pepper and garlic and lightly fry for 3-4 minutes
• or until the pepper has softened. Stir in the honey
• butter and a splash of water
• then transfer to a mini food processor and blend until smooth.
• To serve
• pile the fried new potatoes onto a serving plate
• top with the breaded turkey escalope and drizzle around the sweet pepper sauce. Garnish with chopped fresh parsley and serve.