ReceptnaptárEscalope de dinde à la crème (turkey escalopes in cream sauce)
A classic French weekday lunch that is ready in 25 minutes. The sauce is made from the browned bits left in the pan, wine and cream, so no special ingredients are needed.
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Ingredients
Method
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- Flatten the turkey escalopes between sheets of cling film with a meat mallet to an even thickness of 1 cm, then season with salt and pepper.
- Heat the oil with half the butter in a wide frying pan and cook the meat over a medium-high heat for 2-3 minutes on each side, until golden brown and just cooked through. Transfer to a plate and cover loosely.
- Add the remaining butter to the pan and soften the shallot in it for 2 minutes.
- Pour in the wine, scrape up the browned bits from the bottom of the pan with a wooden spoon and reduce by half.
- Add the cream and mustard and cook for 3-4 minutes, until the sauce coats the back of a spoon.
- Return the meat to the pan together with its resting juices, warm through for 1 minute, sprinkle with the herbs and serve with mashed potatoes or pasta.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Even thickness matters most: this way the meat cooks through at the same time and the thinner edge does not dry out.
- Do not keep simmering the meat in the sauce: turkey breast quickly turns dry, so just warm it through in the sauce at the end.
- Instead of wine you can use stock with a drop of lemon juice.
- If the sauce has become too thick, loosen it with a tablespoon or two of water.
Frequently asked questions
Can it be made with chicken breast?
Yes, it is made the same way and needs the same cooking time, if you flatten the slices to the same thickness.
What side dish goes with it?
Mashed potatoes, tagliatelle or rice, which soaks up the sauce, with steamed green beans or a green salad alongside.
Similar recipes
- Thanksgiving turkey breast · American
- Roast turkey with apples and beer glaze (peru com maçãs) · Spanish & Portuguese
- Filet de poulet à l'estragon (chicken breast with tarragon) · French
- Andouillette grillée à la moutarde (grilled andouillette with mustard sauce) · French
- Cheesy chicken in white wine sauce (frango com queijo) · Spanish & Portuguese
- Poulet à la moutarde (chicken in mustard sauce) · French
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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