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Turkey Paillard with Lemon & Raemary

Turkey Paillard with Lemon & Rosemary


  • 1 large courgette, spiralized OR cut in to cubes or rounds
  • 1 turkey escalop or 1 turkey breast, flattened to 1cm thick
  • 1 sprig of rosemary, leaves only very finely chopped
  • big pinch of paprika
  • ¼ of 1 lemon
  • salt and pepper
  • oil
  • optional: a handful of chopped chives
  • optional: 1 spring onion finely chopped


  • Calories: 278kcal
  • Protein: 46.5g
  • Carbs: 9g
  • Fats: 7g


  1. Bring a pan of water to the boil and then plunge in your courgettes. You can eat them raw which is the way I like them, but just blanched for a couple of minutes makes them a little easier to eat and less crunchy. Once the courgettes have been in the water for two minutes, drain them in a colander and then return them to the pan off the heat with the lid on to keep warm.
  2. Meanwhile put a frying pan on the hob over a high heat with a drizzle of oil if using. I like to use the 1cal spray oil. Put the turkey a chopping board and sprinkle each side with well salt and pepper, paprika and the rosemary, pushing the rosemary down well on to the flesh so it does not fall off. Carefully place the turkey in to the pan and cook it for about 2 minutes per side (depending on its thickness) or until it is just cooked through, remove the pan from the heat whilst you prepare your courgettes.
  3. Place the courgettes on to a serving plate and iifym drizzle with a little oil or spray with a couple of spritzes of the spray oil. Season with salt and pepper and then place the turkey on top. Squeeze lemon all over the turkey and then serve.
  4. I have this with wholegrain pilau rice as one of my meals for the day. Really simple and if you can get the turkey cooked just right, the flesh stays so moist and is really flavoursome.
  5. I have served it in this picture with some chopped chives and spring onions.
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