Shiitake Mushrooms and Roasted Shallots

Portions: 10 Portion size: 4 oz (125 g) plus garnish

Metric

Ingredients

21/2 lb 1.25 kg Boneless, skinless turkey breast

15 oz 450 g Shiitake mushrooms, caps only to taste to taste Salt to taste to taste White pepper for dredging for dredging Flour

2 fl oz 60 mL Oil oz 15 g Butter

30 30 Roasted shallots

(prepared using the recipe for Roasted Winter Vegetables, p. 567)

Per serving:

Calories, 280; Protein, 31 g; Fat, 11 g (36% cal.); Cholesterol, 85 mg; Carbohydrates, 13 g; Fiber,1 g; Sodium, 140 mg.

Procedure

1. Cut the turkey breast across the grain into 20 scaloppine, about 2 oz (60 g) each, using the procedure for cutting veal (Figure 11.9).

2. Lightly flatten each piece of turkey with a meat mallet.

3. Refrigerate until ready to cook.

4. Slice the mushroom caps into strips about ^ in. (5 mm) wide.

5. Dry the meat, season it with salt and pepper, and dredge in flour. Shake off excess. (Do not do this step until immediately before cooking.)

6. Heat the oil in a large sauté pan until very hot. Add the turkey in a single layer and sauté over high heat just until lightly browned on both sides. (If necessary, sauté the meat in several batches.)

7. Remove the meat from the pan and keep warm. Drain any excess oil from the pan.

8. Add the butter to the pan. When it is hot, add the mushrooms and sauté for about 1 minute, just until the mushrooms are cooked. Adjust the seasoning.

9. Place the meat on hot dinner plates and top with the mushrooms. Arrange 3 roasted shallots on each plate.

Turkey Scaloppine With Mushrooms
Turkey Scaloppine with Shiitake Mushrooms and Roasted Shallots

Continue reading here: Quail with Balsamic Glaze

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