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Satya Jack

Turkey escalopes with cranberry and leek sauce


Ingredients


4 turkey breasts, sliced into thin escalopes

1 cup Hellmann’s mayonnaise

1 cup grated Parmesan cheese

Salt and pepper

Parchment paper


For the sauce

2 leeks (white parts only)

1 cup dried cranberries

1/3 cup white wine

1 tablespoon Dijon mustard (e.g., Maille)

1 cup 15% cooking cream

Butter

Olive oil

Dill sprigs for garnish


Preparation

To prepare the turkey, slice each breast lengthwise to create thin escalopes. Season with salt and pepper, then generously coat them in mayonnaise. Press the escalopes into the grated Parmesan, ensuring the cheese adheres well. Arrange them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 12 to 15 minutes, until golden and crispy. Be careful not to overcook, so they stay tender.


For the sauce, finely slice the leeks and sauté them over medium heat with a mix of butter and olive oil until translucent but not browned. Add the dried cranberries, deglaze with white wine, and let it reduce slightly. Stir in the Dijon mustard, then add the cooking cream. Simmer over low heat until the sauce thickens and becomes velvety.


Serve the turkey escalopes with the sauce drizzled on top. Garnish with dill sprigs for a fresh, colorful touch. Pair with roasted vegetables or mashed potatoes for a complete and festive meal.

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