4 turkey breast escalopes, about 125 g (4 oz) each
2 small eggs, beaten
3 tablespoons seasoned flour
100 g (3 1/2 oz) fresh breadcrumbs
2 small garlic cloves, crushed
50 g (2 oz) butter, softened
2 tablespoons finely chopped parsley
1 small French stick or ciabatta loaf
3 tablespoons vegetable oil
salt and pepper
lemon wedge, to garnish
salad leaves, to serve
1 large egg yolk
1/2 teaspoon crushed garlic
1 teaspoon white wine vinegar
1/2 teaspoon Dijon mustard
150 ml (1/4 pint) vegetable oil
Place the turkey escalopes, one at a time, between 2 pieces of clingfilm and beat with a rolling pin until about 1 cm (1/2 inch) thick. Put the beaten eggs in a large, shallow bowl, and place the seasoned flour and breadcrumbs on 2 separate plates. Coat the turkey on both sides in the seasoned flour, followed by the egg and finally the breadcrumbs. Set aside. Preheat the oven to 200°C (400°F), Gas Mark 6.
To make the aioli, place the egg yolk in a mini-chopper or the small bowl of a food processor with the 1/2 teaspoon crushed garlic, vinegar and mustard, and pulse to combine. Add the oil in a slow, steady stream, blending constantly until the mixture has the consistency of mayonnaise. Season to taste.
Mash the 2 garlic cloves into the butter with the parsley. Cut slices into the bread loaf, not quite cutting all the way through, then spread the garlic butter on to all the cut sides. Wrap in foil and place in the preheated oven for 5 minutes, then open the foil and cook for a further 2–3 minutes.
Meanwhile, heat the oil in a large nonstick frying pan and cook the escalopes for 3–4 minutes on each side, until cooked through. Serve with salad leaves, the garlic bread and aioli and garnish with a lemon wedge.