Turkey Cutlets with Mushrooms

Season 235 g WECH turkey cutlets with about half a teaspoon of salt and pepper each and mix. Preheat a frying pan, add a tablespoon of table oil and sear the cutlets for a total of about 5 minutes (two and a half minutes per side) on the highest heat until the meat takes on a whitish color.Heat test: If the cutlets sear immediately when you put them in, the oil has reached the optimal temperature.

Peel half an onion and cut into small cubes. Then cut 8-10 small mushrooms into eighths.

Sauté the diced onion and sliced mushrooms with a tablespoon of table oil in a hot pan on high heat, add salt and pepper and then deglaze with 1/8 white wine. Once the white wine has almost boiled away, add 200g whipping cream and the turkey cutlets and simmer gently for a total of 5 minutes on speed 4 of 6.

After 2 minutes, add 25-30 g chicken stock to better thicken the cutlets and then continue to simmer until the sauce has a creamy consistency. Finally, add 3-4 sprigs of finely chopped parsley.

Arrange the finished tagliatelle with the sliced turkey and serve.

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