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Ingredients
Pan-Seared Turkey Cutlets with Spinach and Mushrooms
- For the Spinach and Mushrooms
- 300 grams fresh Spinach
- 2 scallions
- 1 garlic clove
- 1 carrot
- 150 grams
- 2 Tbsps butter
- 1 pinch granulated Vegetable broth (or crushed bouillon cube)
- 3 Tbsps water
- Nutmeg
- salt
- peppers
- For the turkey cutlets
- 4 Turkey cutlets
- 1 tsp Pastry flour
- salt
- peppers
- 2 Tbsps clarified butter
- Basil
For the spinach and mushrooms: Rinse the spinach, trim and shake dry. Rinse the scallions, trim and cut into 4 cm (approximately 1 1/2 inch) long pieces. Peel the garlic and chop finely. Peel and grate the carrot. Wipe the mushrooms with a damp paper towel and slice. Melt the butter in a large saucepan and sauté the vegetables. Mix the granulated broth with the water, season with nutmeg, salt and pepper, add to the vegetables and cook, covered, for about 5 minutes.
For the turkey cutlets: Sprinkle the turkey with flour and season with salt and pepper. Melt the butter in a large frying pan and sauté the turkey until golden brown on both sides. Arrange the spinach and mushrooms on warmed serving plates, top with the turkey cutlets and serve garnished with basil.