Turkey cutlets with béarnaise sauce
12 servings
40 minutes
Turkey cutlets with béarnaise sauce are a refined combination of tender poultry meat and classic French sauce. This dish undoubtedly deserves attention for its softness and harmony of flavors. Minced turkey fillet enriched with cream and butter acquires a special lightness, while frying in vegetable oil gives it a golden crust. The side of mashed potatoes with arugula adds spicy notes, and the béarnaise sauce is the crown of this masterpiece. Its velvety texture and slight acidity from white wine reveal the depth of flavor in the cutlets. This dish is perfect for a cozy family dinner or a festive feast, impressing guests with its exquisite style.
1
Pass the turkey through a meat grinder twice with 200 grams of room temperature butter.
- Turkey fillet: 2 kg
- Butter: 550 g
2
Add one egg, salt, pepper, 300 milliliters of cream, and mix the mass until smooth. Beat the filling against the table like dough to incorporate air.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Whipping cream 33%: 450 ml
3
Shape the patties, coat them in flour, and fry in vegetable oil.
- Wheat flour: to taste
- Vegetable oil: 200 ml
4
Boil the potatoes, add 150 grams of butter, the remaining cream, and strain everything through a sieve or mill until it becomes a liquid puree. Stir in a handful of fresh arugula leaves into the hot puree.
- Potato: 1.8 kg
- Butter: 550 g
- Whipping cream 33%: 450 ml
- Rocket (arugula): 75 g
5
Prepare béarnaise sauce. Whisk the yolk in a water bath until it triples or quadruples in volume. Whisk vigorously, collecting the yolk from the sides to prevent it from cooking. Add wine to the yolk, sprinkle finely chopped tarragon leaves, and while continuing to whisk, slowly pour in 200 grams of melted butter. Keep whisking until the sauce thickens. Season with salt and pepper to taste.
- Chicken egg: 2 pieces
- Dry white wine: 1 tablespoon
- Tarragon: 7 g
- Butter: 550 g
- Salt: to taste
- Ground black pepper: to taste
