Turkey Cutlets with Mashed Potatoes and Mushroom Caviar
Main Dishes • Russian
Description
The onions for the cutlets need to be sautéed, and the bread should be soaked in milk. This way, the cutlets will be tender beyond belief. This recipe was shared with us by Mary Johnson, author of the book 'Taste Geography with Mary Johnson.'
Ingredients
- Chicken fillet 15 oz
- White bread 0 oz
- Parsley 0 oz
- Chicken Egg 1 piece
- Potato 20 oz
- Milk 5 fl oz
- Butter 5 oz
- Champignons 5 oz
- Onion 5 oz
- Garlic 0 oz
- 33% Cream 5 fl oz
- Parmesan Cheese 0 oz
- Scallions 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Spinach 5 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
For the filling, coarsely chop the peeled onion and sauté it in butter over low heat for 10 minutes, then let it cool. Soak the bread in milk. Pass the turkey meat and all the ingredients, except for the egg, through a meat grinder. Add the egg, and season with salt and pepper to taste.
Step 2
Shape the patties, fry them in oil until golden brown, and finish cooking in the oven at 355°F for 7–8 minutes.
Step 3
For the puree, peel the potatoes and boil them until tender. In a saucepan, combine the milk, cream, and butter, and reduce over low heat until it is almost halved. Pass the hot potatoes through a potato ricer, add the dairy mixture, and stir with a whisk. Season with salt to taste.
Step 4
For the mushroom caviar, finely chop the mushrooms using a blender, and dice the onion and garlic. First, sauté the onion and garlic in oil, then add the mushrooms and simmer on low heat for 10–15 minutes. Next, add the cream, salt, pepper, and reduce slightly.
Step 5
For the sauce, combine the cream and finely grated Parmesan in a saucepan and simmer for 5 to 10 minutes. At the end, add finely chopped green onions, salt, and pepper.
Step 6
Quickly sauté the spinach in a pan with oil just before serving the dish.
Step 7
To serve: place the cutlets on a plate with mashed potatoes and spinach, add mushroom caviar, and serve with suprême sauce.
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