Turkey 'Grana Padano' with Orange Zest and Parsley Lettuce, Orange & Pomegranate Salad & 'Salad Cream'

10 minutes
to cook

Alex Mackay, cook, teacher, writer, and food lover serves up a collection of his recipes made for sharing showing the versatility of Grana Padano PDO cheese. With lite bites to quick pasta: brunch to supper standbys you can find recipes for every occassion this Easter.

This is a bit of a Friday 'date night' number, pretty easy to make, easy to eat and elegant enough after a long week. I decided to leave out the breadcrumbs that are traditional and often troublesome and focus on the cheese and aromatics. In doing so I found that sumac gave the coating and sauce a lovely kick that complimented the intense flavour from the Grana Padano. I like the combination of Italian and English inspiration in this recipe, it's good to see the ingredients and ideas exist harmoniously.

Serves 2 Preparation time: 30 minutes; Cooking time: 10 minutes; Difficulty: Moderate

  • method
  • Ingredients


1. Start with the salad cream. Get a large bowl and a whisk. Add the cream, pepper, sumac and mustard. Mix together. Whisk in the grated Grana Padano. Next stir in the water and vinegar, little by little, until you have the consistency of double cream. Season to taste with salt, pepper and sumac if you like. If you find the cream a little acidic, add a pinch of caster sugar. Put the salad cream into a dish that you are happy to put on the table.
2. The Coating. In a large bowl or even better, a shallow dish, put the finely chopped anchovies, (optional) 70g freshly grated Grana Padano, sliced flat-leaf parsley, sumac and zest of half a blood orange. Whisk in 2 large eggs. Add a big pinch each of salt and pepper.
3. Put the flour onto a plate. Put another clean plate next to it.
4. Season the escalopes with salt. Coat them on both sides with the flour then shake off any excess. Dip the floured escalopes one by one into the egg mixture, coat both sides then transfer them to the clean plate. Don't worry if some of the coating falls off, just spread it back over the escalopes with a spoon or spatula. Set aside.
5. The Salad. To make the salad, trim the lettuce a little then cut it in half lengthways. Put half, cut side up, on each of your plates. Spread the pomegranate seeds, Grana Padano shavings, parsley leaves, blood orange segments and blood orange zest over the top.
6. To cook the escalopes, get a large non-stick frying pan, add the vegetable oil and get it very hot. Lay the escalopes, away from you, so you don't get splattered with hot fat, into the pan. Fry for 1 minute, then lower the heat to medium and fry for 1 to 2 minutes until the escalopes are golden on the underside. Turn the escalopes, again away from you, then fry over a medium to high heat for 2 to 3 minutes more until they are golden brown all over. Stand in front of them the whole time, so you can lower or raise the heat if you need to, go for a slow steady sizzle.
7. Transfer the golden escalopes to your plates with the salad. Serve with the salad cream on the side to eat with both salad and Veal Grana Padano.


The Salad Cream
4 tbsp double cream
4 tbsp finely grated Grana Padano
1 heaped tsp English mustard
¼ tsp white pepper
¼ tsp sumac or cayenne pepper
1 tbsp water
White wine vinegar (enough to make the sauce the consistency of double cream)
The Grana Padano Turkey
2 large eggs
2 anchovies, finely chopped (optional)
70g freshly grated Grana Padano
4 heaped tbsp sliced flat-leaf parsley
½ tsp sumac
Grated zest of half a blood orange
4 turkey or veal escalopes, about 100g each (I found turkey breast steaks which were perfect)
100g plain flour
3 tbsp vegetable oil
The Salad
1 small romaine heart or large baby gem
Zest and segments from 1 blood orange (or if you can't get one, an ordinary orange is fine)
20 Grana Padano Shavings
2 heaped tbsp Pomegranate seeds
10 parsley leaves
Salt, pepper & caster sugar


Large bowl
Shallow dish
Non-stick frying pan

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