Best Turkey Escalopes With Hot Mushroom Sauce Recipes

TURKEY ESCALOPE WITH LEMON AND CAPERS

Steps:

• Lay a sheet of wax paper or cling film over the escalopes, or put them in a plastic bag, then pound them with a rolling pin to make them thinner.
• Sprinkle the flour over the escalopes until they are covered on both sides.
• Heat a frying pan over a medium-high heat and add the oil.
• Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
• Remove from the pan.
• Add the lemon juice, capers and parsley into the pan and let it bubble.
• Add the butter and then pour this over the escalopes.
• Serve with your favourite veggies.

TURKEY SCALOPPINE WITH MUSHROOOMS

Steps:

• Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
• Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
• Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.

TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE

Steps:

• Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
• Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
• Add the remaining oil to the pan and gently sauté the garlic, chilis and onion for 3 minutes.
• Add the sliced mushrooms and continue to sauté for 3 more minutes or until the onion and mushrooms have softened but not browned.
• Sprinkle in the remaining flour and cook, stirring for 2 minutes.
• Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
• Add the sherry and creme fraîche, then cook for 2 more minutes.