This is such a delicious yet easy dish that combines tender turkey cutlets with meaty, earth flavored porcini mushrooms. Now for some reason we cannot find fresh porcini mushrooms easily here in Umbria while in Tuscany right next door they are sold everywhere, but I did find that frozen porcini actually cook up great and will give you that same meaty flavor without getting mushy as other mushroom varieties sometimes do after they are frozen. If porcini are simply impossible for you to find, or beyond the scope of your wallet, you can use any fresh mushroom and by added a little rehydrated chopped dried porcini achieve a very similar flavor. Of course you can substitute chicken or veal cutlets in place of the turkey I used here, but I simply had turkey in the freezer that needed to be used up.
Note: If using portabello, cremini, or even button mushrooms you can achieve the meaty flavor of porcini by adding some dried porcini into the mix. Take a half cup of dried porcini and rehydrate them in warm water for 20 minutes. Drain, reserving the water. Chop the porcini and add them into the pan with the other mushrooms once the fresh mushrooms have cooked. Strain the cooking liquid and add a tablespoon or two to the white wine sauce in the pan to add additional porcini flavor.
Deborah Mele 2011
- 4 Large Turkey Cutlets Pounded Thin
- 1/2 Cup All-purpose Flour Seasoned With Salt & Pepper
- 2 Tablespoons Butter (Divided)
- 2 Tablespoons Olive Oil
- 2 Cups Chopped Porcini (Fresh or Frozen - See Note Above)
- 1 Small Onion, Peeled & Chopped
- 1 Large Garlic Clove, Peeled And Thinly Sliced
- 1 1/2 Cups Dry White Wine
- Salt & Pepper
- 3 Tablespoons Fresh Chopped Parsley
- Dredge the turkey cutlets in the seasoned flour until both sides are lightly coated.
- Heat the tablespoon of butter and the olive oil in a heavy frying pan and brown the turkey well on both sides over medium heat, then set aside.
- Cook the onion and mushrooms until tender and then add the garlic and cook an additional minute or two.
- Add the wine, salt, and pepper and cook until the wine has reduced by half.
- Return the turkey to the pan and cook for about 5 minutes until cooked through.
- Mix the last tablespoon of butter with a tablespoon of flour and whisk into the sauce to thicken.
- Place the turkey cutlets on a platter topped with the chopped parsley.
- Serve immediately.