Turkey cutlets with mushroom sauce

Been living in Normandy for more than 10 years now.. and my cooking start to be influenced by the local ingredients delicacy such as salted butter and cream fraîche.

Here’s my go to family meal, when I do not have lots of time to cook.

Ingredients

For the cutlet

• 1 turkey cutlet or breast (we called that une escalope de dinde)
• 2 tablespoons of flour
• Salt and pepper for seasoning
• 2 tablespoons of olive oil

For the mushroom sauce

• 5 pieces of brown mushroom (peeled and rince)
• 2 cloves of garlic (minced)
• 20 gr of salted butter
• 4 tablespoons whole crème fraiche
• Salt and black pepper for seasoning
• Olive oil

Methods

For the cutlets

• Mix salt, pepper and flour together
• Marinate them to the turkey cutlet evenly.
• Heat the pan over medium heat and put the olive oil.
• Grill the turkey until golden brown, then set aside.

For the mushroom sauce

• Heat the pan over medium heat, then put some olive oil.
• Sautée the brown mushroom until soft
• Add the butter into the pan
• Add the minced garlic until brown
• Add the grilled turkey on top of it and mix it well
• Add the crème fraîche, lower the heat and cook for about 5 minutes.
• Season with salt and pepper and the cutlet is ready to serve.

You can serve it with anyhing: rice, french fries, mashed potatoes or pasta