Turkey Cutlets with Mushrooms of the Season

For turkey cutlets, wash the turkey cutlets, pat dry and cut into mouth-sized strips about 1.5 cm thick. Place in a bowl with the finely diced onion and garlic.

Marinate with white pepper, a little salt and a few generous splashes of olive oil. Put the bowl away and let it marinate. Now clean the chanterelles with a brush.

Clean the mushrooms and chop everything into large pieces. Chop the fresh parsley. Bring the water for the wild rice to the boil, adding a little salt.

Pour in wild rice and steam for about 20 minutes. (Please follow package directions as this can vary). Meanwhile, heat a large enough pot over full heat on the stovetop.

Add in the marinated chicken and sauté over high heat until the onions are translucent and the meat is starting to show browning.

Now add the coarsely diced mushrooms and parsley and stir in. The mushrooms now let their water. Simmer for 10 – minutes. Then stir in the water mixed with the white wine vinegar.

Simmer for another 5 minutes. Now remove the farce from the liquid with a slotted spoon into a bowl, cover and put away. Reduce the remaining liquid to very little liquid.

Now stir in Rama Cremfine, bring to a boil. Season with lemon juice and the Worcester Shire sauce and stir in the meat with the chanterelles again and season with salt and pepper, if necessary, and only

Preparation Tip:

You can still vary this turkey steak recipe with finely chopped pickles.

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