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Turkey escalopes are nestled up against mustard mayo, crispy bacon, tomato and lettuce in this divine turkey BLT recipe from Matt Tomkinson. A sandwich to savour.
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
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
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
Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.