My Evening Meal

There are two ways to cook turkey escalopes. There is the wrong way and there is My Way. Here is My Way.

Ingredients:

2 turkey escalopes
4 tbsp seasoned flour
2 eggs, beaten
½ lb of seasoned breadcrumbs
2 cloves of garlic, sliced
3 red chillis, diced
½ lb chestnut mushrooms, diced
½ pint of chicken stock
1 tbsp dark soy sauce
1 tbsp medium dry sherry
3 tbsp crème fraîche
2 tsp olive oil
2 tbsp chopped parsley (or not, depending on whether you want a garnish)

Method:

Coat the turkey in the seasoned flour, dunk in the egg mix, and coat on both sides with the breadcrumbs. Next, in a heavy-based pan, heat the olive oil and fry the escalopes on both sides until browned. Then remove to somewhere hot. Meanwhile, fry the garlic, onions and chillis until soft. Add the mushrooms and continue to cook for another four minutes or so. Add the chicken stock and the soy sauce and heat until reduced. When it is, pour in the sherry and the crème fraîche. Put the escalopes on a plate and pour on the sauce. Serve with boiled rice and asparagus. And, if you wish, use the parsley garnish.

Result:

If you’re unable to have sex, tasting this will produce a similar sort of orgasm.