Scaloppine Of White Meat With Shiitake And Cognac Sauce
Published November 12, 1988
- Total Time
- 20 minutes
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Ingredients
4 ½ pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about ⅜-inch thick
2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour
¾ stick butter
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
½ cup chopped shallots (about 6 to 8)
1 tablespoon chopped garlic (about 3 cloves)
2 tablespoons Cognac
1 ½ cups heavy cream
Salt and freshly ground black pepper to taste
1 teaspoon potato starch dissolved in 1 tablespoon water (optional)
A few drops of lemon juice
Nutritional analysis per serving (12 servings)
7 grams carbs; 159 milligrams cholesterol; 447 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 28 grams fat; 1 gram fiber; 517 milligrams sodium; 39 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the shiitake mushrooms and remove the stems, which are too fibrous to use. (Add them to the stock for the cream of lettuce soup.)
- Step 2
Cut the caps into half-inch strips. Strain the juice through paper towels and reduce to one cup. Set aside.
- Step 3
At serving time, use three skillets or two large saucepans. Divide the butter between the skillets and heat. When hot, add the scaloppines. Sprinkle with salt and pepper. Cook over medium to high heat for approximately one minute on each side. Arrange in a dish and set in a 180-degree oven to keep warm.
- Step 4
Add the shallots and garlic to the skillets and saute for 30 seconds. Add the Cognac and flambe. Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices. Add the juice that has been released from the scaloppines. Strain into a clean saucepan and add the shiitakes. Bring to a boil and simmer for three minutes. Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening. Add a few drops of lemon juice. Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms. Serve immediately.
Private Notes