No time to roast a turkey? This fast, fresh technique pairs beautifully with our Chardonnay. The earthiness of the sautéed portabello mushroom and sage answer to the oak while the final squeeze of lemon marries to the citrus notes of the wine.
Yield: 4 portions
8 pieces turkey breast cutlets,
¼" thick (2 oz each)
sea salt & white pepper
flour to coat the cutlets
4 eggs
1 cup parmesan, shredded
8 tbsp olive oil
8 tbsp butter
4 small portabello mushrooms, sliced ½"
4 leaves fresh sage, finely sliced
juice of 1 lemon
sea salt & white pepper
Method:
Preheat oven to 350°. Beat eggs and parmesan cheese in a bowl and set aside. Season the turkey cutlets. In large frying pan heat 1 tbsp olive oil and 1 tbsp butter over medium high heat. Coat 2 cutlets with flour then dip into the egg and cheese mixture. Fry for 2 minutes per side until lightly browned. Remove from pan and place on a baking sheet. Repeat with remaining cutlets then place baking sheet into oven for 5 minutes to finish cooking.
While the piccata's are cooking add 2 tbsp oil and 2 tbsp butter to frying pan. Sauté the mushrooms until lightly browned. Remove them from pan and set aside. Add remaining oil and butter to pan along with sage and heat until sage becomes fragrant. Squeeze in juice of 1 lemon and season to taste. Top piccata's with sautéed mushrooms then pour over the sage and lemon butter.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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