piątek, 24 lutego 2012

Turkey escalopes

Turkey prepared in such a way, was beyond my expectations. I didn’t expect such a delicate meat, creamy sauce and incredible aroma! For me – revelation!

8 thin turkey breast schnitzels
½ cup wheat flour
salt, pepper (white)
2 tbsp butter
1 tbsp oil
Béchamel sauce:
18 fl oz (500 ml) milk
1 tbsp butter
2 tbsp wheat flour
2 tbsp double cream
additions to sauce:
orange zest of 1 orange
orange juice of 1 orange
1 teaspoon brown sugar
1 tbsp pure alcohol (vodka)
sprig thymes

Mix flour with salt and pepper – cover escallops with this mixture. Fry both sides on a medium heat, in a pan with oil and butter for about 4-5 min. Place in a greased baking dish.
Slightly fry: orange zest and brown sugar. Pour in the orange juice, alcohol, thymes, bring to boil.

Make béchamel sauce melt butter, add flour, add milk – whisking bring to boil. Add salt, pepper, nutmeg. Pour in the sauce from the pan and cream. Whisk. Pour in over escallops. Bake for about 10 min in a quite warm oven.

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