Turkey escalopes Milan style

In the following recipe hazelnut powder, noisettes en poudre, is used instead of the usual breadcrumbs. This gives a nice nutty taste for the dish. In France we can buy hazelnut powder in ordinary supermarkets, but it is easy to make with a kitchen machine. Any leftover hazel powder can be added in your morning muesli.

2 servings

2 turkey escalopes
1 egg
2 tbsp. flour
2 tbsp. hazelnut powder
2 tbsp. olive oil
Sauce:
2 tbsp. good mayonnaise
2 tsp. Dijon mustard

Preheat the oven to 180° C.

In a bowl, whisk the egg. Spread the flour on one plate and hazelnut powder on another plate. Warm the olive oil over medium-high heat in a large frying pan.

Dip the escalope first in egg, then in flour, then in hazelnut powder and fry on both sides until golden brown. Transfer the escalope on an oven dish and bake in the oven for 15- 20 minutes depending on thickness.

Meanwhile microwave some new potatoes and wilt three to four handfuls of baby spinach. Make a sauce by whisking together the mayonnaise and Dijon mustard. Divide the sauce in small bowls and place on the plates.

Divide the escalopes, new potatoes and wilted spinach on the plates and serve at once.