Friday, May 6, 2011
Breaded Turkey Breast Filet with Creamed Mushrooms and Onions
This turkey breast is a quick and tasty alternative to chicken. This recipe feeds 2 costs $10 and takes less then 30 minutes.
Breaded Turkey Breast
1 Trimmed turkey breast sliced into 3 cutlets
1/8 cup olive oil
1 cup panko bread crumbs
1/4 cup flour
1 egg, scrambled
salt and pepper
Start a large saute pan on medium heat and add olive oil. Season turkey breasts with salt and pepper, dip in the flour, then the egg, then the breadcrumbs. It is important the that you push down hard on both sides to get a good coating of breadcrumbs. Once the oil is hot add the cutlets in making sure not to overcrowd the pan. Cook about 5 to 7 minutes on each side or until golden brown. Set a side on paper towel to rest for 5 minutes.
Creamed Mushrooms and Onions
1 package organic white button mushrooms, sliced
1/2 organic white onion, chopped
1/2 cup dry white wine (sauvignon blanc)
10 leaves fresh basil
1 teaspoon crushed red pepper
1/2 cup heavy cream
3 tablespoon butter
Start a medium saute pan on medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Add mushrooms and onions and let cook till caramelized, about 10 minutes. Add white wine and let it cook off. Then add the salt and pepper and crushed red pepper. Now add the cream and 1 tablespoon of butter. Let it cook down to the desired consistency. I like it a little thicker, more of a topping then a sauce.