Turkey breast fillet with cap and onion sauce

Ingredients for 6 servings:

• 1 kg turkey breast
• salt and pepper
• 30 ml oil
• 2 slices of bread (rye bread)
• 50 g Emmental cheese, grated
• 1 tsp lemon juice
• 1 clove(s) garlic
• ½ tsp thyme, dried
• 10 sprigs of fresh parsley
• 2 egg yolks
• 50 g butter
• 180 g onion(s)
• 40 g butter
• 15 g flour
• 400 ml broth
• 200 ml cream
• pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the meat under running water, cut into thick slices, and season with salt and pepper. Brown it in a pan with oil and place it in a large baking dish. Cut the bread into small cubes and mix it with the cheese, lemon juice, finely chopped garlic, finely chopped herbs, egg yolk, and melted butter. Spread the mixture over the meat and cook in a preheated oven at 180°C for about 20 minutes. For the sauce, dice the onions and fry them in the butter until golden brown. Sprinkle the flour over the onions and mix. Deglaze with the stock and simmer for a few minutes. Add the cream and season with pepper and cayenne pepper, and salt if desired. Mashed potatoes go very well with this.