Wednesday, June 22, 2011

Turkey cutlets with onion cream

Preparation time: 30 minutes Ingredients 4 turkey cutlets 2 tablespoons flour 3 eggs 50g. ground almonds 1 / 2 bunch of onions with stems 150gr. of lemon juice 40g mushrooms. butter 3 tablespoons chicken broth 1 teaspoon mustard tarragon 15cl. thick sour cream salt pepper.

PROCEDURE. With a meat mallet, beat the scallops. Add salt, and flour pepatele. Beat 2 eggs with the almond powder and dip the meat in the compost. Peel onions and cut into thin slices. Gently wipe mushrooms with a damp cloth and remove the earthy part of the stem, then cut them into slices and serve with lemon. Let them dry with the goal 'of a part of the stems and onion for 5 minutes at 20g. of butter. Add salt and pepper. Sauté scallops in butter. Bring the broth to a boil, add the mustard, a few mushrooms, half 'of the cream, onions and stems. Simmer and pour the sauce over the meat. Tie the remaining cream with 1 egg. Pour the mushrooms and onions and then the cream on the cutlets. Reheat without boiling, stirring with a wooden spoon.

TIP. To prevent the cream form clots due to excessive temperature, use undiluted cream. To obtain a sauce more 'fragrant, add 2 tablespoons of white wine in the chicken broth. If you know you do not have much time, cook the mushrooms and onions the day before and store in refrigerator. The next day will be enough 'warm them. If you do not like turkey you can substitute chicken or veal. If you do not want to use the white onions that wither easily, bought the onions from Tropea.

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