Recipe: Turkey Escalope Belgian Style

Prepare the marinade: in a dish, pour the balsamic vinegar and juice from the 2 lemons. Add the paprika, salt and pepper.
Mix.
Place the escalopes and let marinate for 2 hours at room temperature.
1/ Peel and slice the onion.
2/ Heat a pan with a little olive oil. Sauté the onion in olive oil for a few minutes until it becomes transparent.
3/ Drain the escalopes and cook for 3 minutes on each side. Reserve the marinade.
4/ In a bowl, mix 4 tablespoons of Liège syrup with 6 tablespoons of marinade.
5/ Add the mixture to the pan and let caramelize for 8-10 minutes.
Serve hot, accompanied by white rice for example and a squeeze of lemon juice!
Enjoy!