Recipe posted so Brandon can try something different with morel mushrooms.
Turkey Cutlets and Morels
Serves 4 as a main course
•2 dozen fresh morels, sliced, or 2 ounces dried morels and 1 cup heavy cream
•1/4 cup flour
•4 turkey cutlets - pounded flat (or chicken or veal)
•5 tablespoons butter
•2 tablespoons oil
•2 tablespoons brandy
•1/2 cup chicken broth
•3/4 cup heavy cream (use the reserved cream if you have used dried morels)
•1/2 teaspoon green peppercorns, crushed
•1/2 teaspoon white peppercorns, crushed
•2 tablespoons fresh lemon juice
•Salt to taste
Poultry and morels are beautifully matched, especially when served over pasta and accompanied with a dry white wine.
If using dried morels, simmer them in the cream until soft, about 15 minutes. Do not allow to boil. Reserve the cream.
Flour the cutlets lightly. Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and sauté the turkey quickly, about 3 minutes on each side, then remove to a heated pan. Deglaze the pan with brandy (off the burner so it will not flame up). Pour this over the cutlets. Place them in a preheated 250º to 275º oven while you prepare the sauce.
Melt the remaining 3 tablespoons butter in the same pan. Add the morels and cook until they become semi-dry. Add the chicken broth and cream and let it cook down into a sauce. Add the peppercorns, lemon juice, and salt and pepper to taste. Put reserved cutlets with any juices into pans and mix well and serve.
Very good over a small amount of angel hair pasta.
Turkey Cutlets and Morels
Serves 4 as a main course
•2 dozen fresh morels, sliced, or 2 ounces dried morels and 1 cup heavy cream
•1/4 cup flour
•4 turkey cutlets - pounded flat (or chicken or veal)
•5 tablespoons butter
•2 tablespoons oil
•2 tablespoons brandy
•1/2 cup chicken broth
•3/4 cup heavy cream (use the reserved cream if you have used dried morels)
•1/2 teaspoon green peppercorns, crushed
•1/2 teaspoon white peppercorns, crushed
•2 tablespoons fresh lemon juice
•Salt to taste
Poultry and morels are beautifully matched, especially when served over pasta and accompanied with a dry white wine.
If using dried morels, simmer them in the cream until soft, about 15 minutes. Do not allow to boil. Reserve the cream.
Flour the cutlets lightly. Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and sauté the turkey quickly, about 3 minutes on each side, then remove to a heated pan. Deglaze the pan with brandy (off the burner so it will not flame up). Pour this over the cutlets. Place them in a preheated 250º to 275º oven while you prepare the sauce.
Melt the remaining 3 tablespoons butter in the same pan. Add the morels and cook until they become semi-dry. Add the chicken broth and cream and let it cook down into a sauce. Add the peppercorns, lemon juice, and salt and pepper to taste. Put reserved cutlets with any juices into pans and mix well and serve.
Very good over a small amount of angel hair pasta.
