Saltimbocca of turkey with cream

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Saltimbocca of turkey with cream

Saltimbocca of turkey with cream




Saltimbocca of turkey with cream
Saltimbocca of turkey with cream

Ingredients
Number of people
-
2
+

2 turkey cutlets

2 slices of prosciutto Italian ham

1 scoop of mozzarella cheese

1 glass of white wine

shallot

200 g button mushroom

Pepper

Salt

Olive oil

Fresh or frozen basil to be sliced

1 pinch of chives

1 cube of chicken broth

10 cl of liquid cream




Preparation
TOTAL TIME: 25 MIN
Preparation: 10 min
Cooking time: 15 min
Step 1
Peel and slice the shallots.
Step 2
Cut the mozzarella ball into thin slices.
Step 3
Put them aside.
Step 4
Prepare the cutlets: flatten them and soften them with a hammer.
Step 5
Salt and pepper the cutlets generously on both sides.
Step 6
Take a slice of prosciutto and place it on the escalope.
Step 7
Then take slices of mozzarella cheese and cover the escalope.
Step 8
Each escalope must be composed as follows, from bottom to top: turkey, prosciutto and mozzarella.
Step 9
Gently fold the escalope in half. Maintain this overlay with toothpicks.
Step 10
In a frying pan, heat a drizzle of olive oil.
Step 11
Throw in the shallots, brown them a little. Drain the mushrooms and add them to the shallots.
Step 12
Put the cutlets prepared with the shallots and mushrooms in the pan.
Step 13
Cook over low/medium heat for exactly 5 minutes.
Step 14
Meanwhile, boil the water from the spaghetti. Do not add salt or oil to the water.
Step 15
After the first cooking of the escalopes, reserve them on a plate with the mushrooms and shallots.
Step 16
Leave the pan on the stove. There will still be small deposits of cheese, mushrooms and shallots, it doesn't matter, you can leave them.
Step 17
Add the white wine to deglaze. A few seconds later, add the liquid fresh cream.
Step 18
Warm up for a few moments.
Step 19
Don't forget the water from the spaghetti and add the pasta. Let them cook for 8 minutes.
Step 20
Crumble the chicken broth cube in the pan with the cream and wine. Add the chives and basil.
Step 21
Put the cutlets, mushrooms and shallots back with the sauce.
Step 22
Cook over a very low heat for 6-7 minutes.
Step 23
Remove the spaghetti, drain, place on a shallow plate, add the meat and cream.
Step 24
This dish can be eaten immediately or a few hours later, after 1m30 in the microwave.
I add my grain of salt



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