Turkey Escalopes in
Herby Breadcrumbs

Without using eggs it is difficult to achieve a thick crust on the escalopes but by adding some lovely fresh herbs the overall effect is delicious.

  • Gluten Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4


  • 4 Large thick organic turkey steaks, fat and skin removed
  • 85g / 3oz Orgran all-purpose allergy-free crumbs
  • 1 teaspoon each finely chopped fresh organic rosemary and fresh organic thyme leaves
  • Sea salt (optional) and freshly ground black pepper
  • 4 tablespoons organic cold pressed extra virgin olive oil


Place each steak between 2 sheets of damp greaseproof (wax) paper or clingfilm (plastic food wrap) and beat with a rolling pin or mallet until thin and evenly flattened. Mix the crumbs with the rosemary and thyme, and season with salt (optional) and pepper. Dip each escalope in a bowl of cold filtered water and then coat with as many breadcrumbs and possible.

Heat half the oil in a non-stick frying pan (skillet), add two escalopes at a time and sauté over medium heat for about 3 minutes on each side until golden, crispy and cooked through. Place the cooked escalopes on some thick kitchen paper and keep warm while you cook the remaining escalopes in the rest of the oil. Drain the last batch on more kitchen paper and serve immediately. Alternatively, place some thin slices of cheese on top of each escalope, grill (broil) until melted and serve immediately.

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