Scaloppine Of White Meat With Shiitake And Cognac Sauce Recipe

Name: Scaloppine Of White Meat With Shiitake And Cognac Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about 3/8-inch thick; 2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour; 3/4 stick butter; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup chopped shallots (about 6 to 8); 1 tablespoon chopped garlic (about 3 cloves); 2 tablespoons Cognac; 1 1/2 cups heavy cream; Salt and freshly ground black pepper to taste; 1 teaspoon potato starch dissolved in 1 tablespoon water (optional); A few drops of lemon juice

Servings: persons

4 1/2 pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about 3/8-inch thick
2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour
3/4 stick butter
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup chopped shallots (about 6 to 8)
1 tablespoon chopped garlic (about 3 cloves)
2 tablespoons Cognac
1 1/2 cups heavy cream
Salt and freshly ground black pepper to taste
1 teaspoon potato starch dissolved in 1 tablespoon water (optional)
A few drops of lemon juice

1
Drain the shiitake mushrooms and remove the stems, which are too fibrous to use.
2
(Add them to the stock for the cream of lettuce soup.)
3
Cut the caps into half-inch strips.
4
Strain the juice through paper towels and reduce to one cup.
5
Set aside.
6
At serving time, use three skillets or two large saucepans.
7
Divide the butter between the skillets and heat.
8
When hot, add the scaloppines.
9
Sprinkle with salt and pepper.
10
Cook over medium to high heat for approximately one minute on each side.
11
Arrange in a dish and set in a 180-degree oven to keep warm.
12
Add the shallots and garlic to the skillets and saute for 30 seconds.
13
Add the Cognac and flambe.
14
Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices.
15
Add the juice that has been released from the scaloppines.
16
Strain into a clean saucepan and add the shiitakes.
17
Bring to a boil and simmer for three minutes.
18
Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening.
19
Add a few drops of lemon juice.
20
Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms.
21
Serve immediately.

1434

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about 3/8-inch thick, 2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour, 3/4 stick butter, 1 1/2 teaspoons salt, and more.

Yes, Scaloppine Of White Meat With Shiitake And Cognac Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scaloppine Of White Meat With Shiitake And Cognac Sauce

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