Free-range turkey BLT

PT50M

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Ingredients

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1
Preheat the oven to 160°C/gas mark 3
2
Season the turkey escalopes, then coat lightly in flour. Dip into the beaten egg, followed by the breadcrumbs so they are nicely covered. Place in the fridge to set slightly
3
Lay the bacon rashers on a flat baking tray and place in the oven until crisp and golden. Drain on kitchen paper and set aside
4
Separate the lettuce leaves and rinse well. Mix the mayonnaise with the mustard and warm the bread through in the oven
5
Shallow-fry the turkey escalopes in the vegetable oil over a medium-high heat until crisp and golden, then drain on kitchen paper and season. Place in the oven for a few minutes to cook through
6
Remove the bread from the oven and split each loaf in half. Once the escalopes are cooked, remove from the oven and cut into strips. Spread the mustard mayo on to the bread and top with the bacon, lettuce, tomato and turkey. Serve immediately
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