This is another recipe that the 21st Century Husband has made for us many times over the years - in fact, it was one of the first things he cooked for me.  It is a wonderfully comforting meal and something we always enjoy.  Normally Escalopes Milanese are made with veal, but this recipe uses turkey.  It’s more economical than veal and really delicious. 

  

4 turkey escalopes – about one to two centimetres in thickness

1 egg

Matzo meal (available in many supermarkets, but if you can’t get it, just use breadcrumbs)

Salt and pepper to taste

½ cup of mild olive oil (not Extra Virgin)

375 grams of spaghetti

¼ cup melted butter, 1 teaspoon Very Lazy Garlic and 1 teaspoon of Italian seasoning OR ½ pesto OR about 1½ cups of tomato sauce

 

Mix the Matzo meal with the salt and pepper and place on a plate.  Break the egg into a large bowl and beat lightly.  Heat the oil in a large shallow frying pan until it is very hot, taking care not to burn yourself.  When the oil is hot, dip the escalopes first in the egg, and then in the matzo meal mixture.  Place them straight into the hot oil.  Cook for about three minutes on each side, depending on the thickness of the escalopes, until no pink remains inside. 

 

Meanwhile cook the spaghetti in boiling water according to package directions.  Drain and toss with EITHER the melted butter mixed with the garlic and seasoning OR the pesto OR the tomato sauce. 

 

Serve each escalope with a side of dressed spaghetti and either a salad or some green vegetables.   Buon Appetito!