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Normandy-style Turkey Cutlets

Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 20 minutes
Energy: 562 kcal / serving

Instructions

  • 1.   Cook the turkey cutlets and flambé them with calvados.
  • 2.   In a saucepan, bring the cider to a boil and add a tablespoon of veal stock.
  • 3.   Let it reduce by half.
  • 4.   Peel the mushrooms and sauté them in a pan.
  • 5.   Add the cider, veal stock, and cream to the pan.
  • 6.   Incorporate the cutlets into the mixture and let the sauce reduce for 5 minutes.
  • 7.   Serve with a good cider.

Ingredients for servings

  • 4 turkey cutlets
  • 20 cl of dry cider
  • 50 cl of sour cream
  • 1 tablespoon of veal stock
  • 500 g of mushroom
  • 4 cl of calvados
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    562 kcal
    28 %
  • Fat
    38,55 g
    55 %
  • of which saturated
    25,18 g
    126 %
  • Carbohydrates
    9,3 g
    4 %
  • of which sugar
    7,86 g
    9 %
  • Protein
    39,37 g
    79 %
  • Fibers
    1,25 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.