in Italy

Scallopine di Tacchino ai Funghi

updated

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Ingredients for 4 servings:

  • 4 turkey schnitzels (200 g each)
  • salt and pepper
  • 80 g butter
  • 2 onions, finely diced
  • 250 g fresh mushrooms, sliced
  • 1 lemon(s), juice
  • 1 cup white wine
  • 1 cup of cream
  • 1 cup cheese (Stracchino), grated
  • 1 pinch of nutmeg
  • 1 bunch parsley, finely chopped
  • Flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Turkey schnitzel in mushroom cream

Season the schnitzels with salt and pepper, coat in flour, and fry in butter for about 5 minutes on each side. Remove and keep warm. Sauté the onions in the remaining frying fat until translucent, add the mushroom slices, and fry briefly. Deglaze with lemon juice and white wine, top up with cream, and reduce the sauce slightly. Stir in the grated cheese and stir until melted. Remove the sauce from the heat, season with salt, pepper, and nutmeg. Pour over the turkey schnitzels and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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