Turkey Scaloppini with Peas and Saffron Cream Sauce

ingredients

4 servings
 
Turkey Scaloppini with Peas and Saffron Cream Sauce
1 pound turkey scaloppini or cutlets (about 12 slices)turkey cutlets1
Salt and freshly ground black pepperkosher salt and freshly ground black pepper1
2 ½ tablespoons butterbutter2 ½
2 tablespoons olive oilolive oil2
12 ounces cremini mushrooms, slicedcremini mushrooms12
2 large shallots, finely choppedshallots2
¾ cup dry white winedry white wine¾
1 cup beef brothbeef broth1
¼ teaspoon saffron threadssaffron threads¼
¾ cup heavy creamheavy cream¾
½ cup fresh peas or frozen peas, thawedfrozen peas½
1 lemon, cut into wedgeslemon(s)1

instructions

 
Turkey Scaloppini with Peas and Saffron Cream Sauce
Sprinkle the turkey with salt and pepper. Melt 1/2 tablespoon of butter with 1 tablespoon of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the turkey and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the turkey to a platter and tent with foil to keep it warm. Repeat with the remaining turkey, adding more butter and oil to the pan as necessary.

Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.

Pour the sauce over the turkey and serve with lemon wedges.

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