INGREDIENTS
Turkey tenderloin, thinly sliced into cutlets
flour for breading turkey cutlets
salt and pepper
olive oil
1½ cup chicken stock
2 tablespoons butter
¼ cup heavy cream
3 shallots, finely chopped
½ pound morel mushrooms, halved,cleaned and dried
PREPARATION
Dredge turkey cutlets in flour seasoned with salt and pepper. Sauté in olive oil until just cooked on each side, remove to a warm plate.
Add chopped shallots and ¼ cup olive oil to pan, sauté until tender.
Add mushrooms to shallots and sauté.
Mix 2 tablespoons flour with softened butter into a paste. Add butter mixture to pan, a little at a time with the chicken stock. Add more of the butter mixture to achieve the desired thickness.
Add heavy cream and mix, being careful not to break the cream.
Place turkey cutlets in pan and cook for 2 minutes.
SERVING SUGGESTION – Serve with spaetzel, roasted Brussels sprouts and sauce over the tenderloin.
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