Turkey cutlets in champignon sauce
4 servings
40 minutes
Turkey cutlets in mushroom sauce are a tender, aromatic dish that perfectly combines the juiciness of meat with the creamy texture of mushroom sauce. Turkey meat is dietary and soft, while the combination of greens, garlic, and spices makes the cutlets particularly rich in flavor. White wine adds sophistication to the sauce, and cream gives it tenderness. Historically, cutlets in Russia were considered a symbol of home comfort and hospitality, and this turkey version is lighter and more refined. They can be served with mashed potatoes or fresh vegetables. This dish is great for both family dinners and festive gatherings, leaving a pleasant aftertaste and a feeling of warmth.
1
Soak the bread crumb in milk, pass the garlic through a garlic press or grate it finely, and chop the cilantro.
- White bread: 2 pieces
- Milk: 0.7 glass
- Garlic: 1 clove
- Fresh cilantro (coriander): 1 stem
2
Add egg, garlic, cilantro, parsley, salt, pepper, and squeezed white bread crumb to the minced meat. Mix the ingredients, shape into patties and fry in olive oil, then place in a fireproof dish.
- Turkey mince: 600 g
- Chicken egg: 1 piece
- Garlic: 1 clove
- Fresh cilantro (coriander): 1 stem
- Chopped parsley: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- White bread: 2 pieces
- Olive oil: to taste
3
For the sauce, chop the mushrooms. Sauté in a mixture of butter and olive oil. When they release juice, add wine and cook until the liquid reduces by half.
- Button mushrooms: 500 g
- Butter: 1 tablespoon
- Olive oil: to taste
- Dry white wine: 1 glass
4
Mix the cream with flour and pour over the mushrooms. Season with salt and pepper, bringing to a boil while stirring occasionally.
- Single cream 10% fat: 0.5 glass
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Pour the prepared sauce over the cutlets and bake in the oven for 5 minutes.
- Button mushrooms: 500 g
