Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• Turkey cutlets
• One cup flour with a dash of kosher salt
• One egg beaten
• Olive oil for frying
• Chopped fresh parsley to finish

Francaise Sauce:

• ½ cup Chicken Stock
• 2 tablespoon non salted butter
• ½ cup dry white wine
• Juice of half a lemon

Directions

Melt the butter over medium heat, add the lemon juice, chicken stock, white wine and capers. Now reduce to about ¼ to 1/3 cup will take about 10 min you will know when it’s ready as it will take on a natural thickness and intense flavor.

Start tasting the sauce when it has almost reduced you will be able to tell if it’s too much lemon or too much salt flavor and you can adjust accordingly by adding more water or wine.

Once reduced take off heat and let stand.

Start by taking you turkey and with a meat mallet of the bottom of a frying pan pound it out carefully until it is even thickness and about double the size.

Heat pan about medium heat with ¼ cup of Extra Virgin Olive Oil.

Now take your Turkey filet and we will do a standard egg wash, on a plate put some all-purpose flour and on another plate put one whisked egg.

Now this is important, you want to coat the turkey in flour then shake off the excess then right into the egg wash coating all side now shake off any the extra egg wash and put directly and immediate into the hot oil in the pan.

If you pre coat these fish and leave for more than a few min the egg and flour become glue like and that is not a good word when it come to this method.

Cook the Turkey on each side until it is a nice light golden brown.

Plate the fish and add heat to the pan of sauce and put in a couple tablespoons of water so it reheats to the proper thickness as more water will evaporate during the reheating.

Now carefully spoon the sauce over the Turkey and finish with some finely chopped parsley. Healthy, amazing flavor and easy!

Enjoy!

Benny

Step by step in photos here >>