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Turkey Escalopes with Mushroom Sauce

ingredients

125 g baby button mushrooms
juice of 1 orange
2/3 cup (150 ml) 1/4 pt chicken stock
1 tbsp coarse grain mustard
142 ml carton single cream
1 tbsp cornflour
salt and freshly ground black pepper
2 tbsp grated Parmesan cheese
50 g dry breadcrumbs
8 turkey breast slices
2 slices of ham
2 tbsp plain flour (All purpose)
1 medium egg beaten
oil for shallow frying

method

1. To make the sauce place the mushrooms in a pan with the orange juice and stock and simmer for 10 minutes. Add the mustard.

2. Mix the cream and cornflour together until smooth and add it to the pan.

3. Stir the sauce over a gentle heat until boiling. Simmer for 1 minute and season to taste.

4. While the sauce is cooking, prepare the escalopes.

5. Mix the parmesan and breadcrumbs together on a plate.

6. Sandwich two turkey slices with half a slice of ham.

7. Dust this with the flour, brush it with the beaten egg and press the crumb mixture over it until coated.

8. Repeat with the remaining turkey and ham to make four "sandwiches".

9. Heat some oil in a frying pan and shallow fry the escalopes for about 5 minutes, turning them over once.

10. Drain the escalopes and place on serving plates.

11. Spoon over the sauce and serve at once.

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