Cashew Breaded Turkey Escalope Recipe

Prep Time Cook Time Serves
20m 25m 4 to 6

If you aren’t going to roast a whole turkey, this has to be my second favorite way to eat this meat. Turkey breast gets dry really quickly when you cook it. Breading it, pan frying it and topping it with some salad adds great flavor and moistness.


  • 6 thinly sliced turkey escalopes (breasts)
  • 1 cup breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup finely chopped cashew nuts, unsalted
  • 1/2 cup loosely packed parsley, finely chopped
  • 3 eggs, beaten
  • 1/2 cup flour
  • 4 tablespoons olive oil, plus more for serving
  • 4 tablespoons unsalted butter
  • 2 cups cherry tomatoes, washed and quartered
  • washed greens, such as lamb's lettuce or arugula
  • salt and pepper


Wash and pat dry the turkey escalopes. They should be very thinly sliced (approximately 1/2-inch thick).

In a large bowl combine the breadcrumbs, parmesan, cashew nuts, and parsley. Spread out on a baking tray or dinner plate.

Dust each escalope in the flour and then drench in the beaten eggs. Coat in the breadcrumbs and set aside.

Once all escalopes are breaded, heat two tablespoons of butter and two tablespoons of oil together in a large frying pan set over medium-high heat. When the butter has melted and is starting to foam, fry the breaded escalopes. You will need to do this in batches. Fry for approximately 5 minutes on each side, ensuring the breading turns a nice golden color. If you find the breading colors too quickly, turn down the heat.  Transfer to a baking tray once cooked. I like to keep the escalopes in the oven set at a low temperature (about 200˚F) until all escalopes are cooked. You will need to add the remaining two tablespoons of butter and oil as you fry the next batch of escalopes.

To serve, simply top each turkey breast with some of the greens and cherry tomatoes. Add another drizzle of olive and a twist of salt and pepper if desired. Enjoy while warm.

Related Recipes