Flavour Match

Mix and match Bernard Matthews Fresh Breaded range with your favourite sauces for the ultimate flavour match!

Bernard Matthews’ tasty range of Fresh Breaded Chicken and Turkey tastes delicious paired with a range of different sauces, we’ve worked with real parents to do a bit of experimenting and have matched different flavours with different sauces – give them a try at home and see what you think!

Turkey Escalope and Mustard Mayo

The crunch of the Turkey Escalope coating and the subtle flavours of the turkey breast work nicely with the mild kick of this mustard mayonnaise. You can make the mustard mayo as strong as you like according to your taste.

For the Escalope: to cook, follow on pack instructions
For the Mustard Mayonnaise: Stir 2 tbsp's of mayonnaise and 1 tbsp of either English or Djon mustard together until smooth.

Southern Fried Crispy Chicken Escalope with Sweet Chilli and BBQ sauce

The kick of the southern fried coating matches perfectly with the sweet, yet spicy sweet chilli sauce. The smoky flavour of the BBQ sauce really adds to the American taste of the Escalopes. Cut the Escalopes into strips and eat them like posh chicken dippers.

For the Escalope: to cook, follow on pack instructions
For the sauces: we cheated and used shop -bought sweet chilli sauce and BBQ sauce but if you’re feeling ambitious you can go online to find some great homemade sauce recipes

Ham & Cheese Chicken Escalopes with Lemon and Herb Mayonnaise

The Lemon and Herb Mayonnaise adds to creaminess of the oozing Ham & Cheese filling of these Chicken Escalopes. Make your own Lemon and Herb Mayonnaise from scratch:

For the Escalope: to cook, follow on pack instructions
For the Lemon and Herb Mayonnaise:
2 egg yolks, at room temperature
Pinch of salt
1 tablespoon fresh lemon juice
100ml olive oil
100ml vegetable oil
1/2 cup chopped fresh continental parsley

Place egg yolks, salt and half the lemon juice in a large glass or ceramic bowl. Use a balloon whisk to whisk until well combined.
Combine the oil in a jug. Add a few drops of the oil mixture to egg mixture and whisk until well combined. Continue adding the oil mixture, 1 tablespoonful at a time, whisking constantly until well combined.
Stir in the parsley and remaining lemon juice. Season with salt and pepper.