Stuffed Turkey Escalopes with Mixed Vegetables
Ingredients
- Ingredients
- 2 thick Turkey cutlets (each around 200 grams) (approximately 7 ounces)
- 1 shallot
- 80 grams Veal sausage (or ground beef)
- 2 parsley (finely chopped)
- salt
- freshly ground peppers
- Wooden skewer
- 3 Tomatoes
- 1 bunch scallions
- 4 Tbsps olive oil
- 1 Tbsp grainy Mustard
- 100 grams Whipped cream
- 100 milliliters dry white wine
- parsley (for garnish)
Preparation steps
Cut each turkey cutlet into 6 smaller into cutlets then cut a pocket into each cutlet. Peel the shallot and chop. Mix the shallot with the sausage meat and parsley, season with salt and pepper and then stuff into the turkey cutlet pockets, securing with wooden skewers.
Blanch the tomatoes, peel, halve, core and roughly chop. Rinse the scallions, trim and thinly slice diagonally.
In a pan, heat 2 tablespoons oil over medium heat and sear the turkey cutlets for around 8 minutes. Season with salt and pepper, remove from the pan and keep warm. Stir the mustard, cream and wine into the pan and cook down until smooth.
Meanwhile, sauté the scallions in the remaining oil until softened. Add the tomatoes and season with salt and pepper. Season the stuffed turkey escalopes, arrange on serving plates along with the sauce and vegetables and garnish with parsley.
