Sage turkey scaloppine with pea purée

Ingredients

For 1 serving

• Turkey breast150 g
• Fresh sageto taste
• All-purpose flour8 g
• Peas180 g
• Potatoes100 g
• Vegetable broth80 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: April – June

Method

1. Bring a small pan of salted water to the boil. Meanwhile peel the potatoes and cut them into small cubes of about 1 cm, so they cook in the same time as the peas.
2. Boil the potatoes and peas for 12 minutes, until the potatoes mash easily with a fork; drain, keeping a ladleful of the cooking water, and blend with a little of that water and a pinch of salt to a creamy purée.
3. Meanwhile cut the turkey breast into thin slices, pound them lightly and dredge them in the flour, shaking off the excess.
4. Heat the oil in a frying pan over medium heat with the sage for 1 minute, until the leaves sizzle; add the slices and brown for 2 minutes per side, until golden; season with salt and pepper.
5. Pour in the vegetable stock and simmer for 2–3 minutes, until the flour thickens it into a creamy sauce.
6. Spread the pea purée on the plate and lay the escalopes on top with their sauce and the sage.