Piccata of Turkey with Portabello Mushrooms & Sage
Suggested wine pairing Reserve Chardonnay

No time to roast a turkey? This fast, fresh technique pairs beautifully
with our Chardonnay. The earthiness of the sautéed portabello mushroom
and sage answer to the oak while the final squeeze of lemon marries to
the citrus notes of the wine.

Yield:4 portions
8    pieces turkey breast cutlets, ¼" thick (2 oz each)
      sea salt & white pepper
      flour to coat the cutlets
4    eggs
1    cup parmesan, shredded
8    tbsp olive oil
8    tbsp butter
4    small portabello mushrooms, sliced ½"
4    leaves fresh sage, finely sliced
      juice of 1 lemon
      sea salt & white pepper          

Method: Preheat oven to 350°. Beat eggs and parmesan cheese in a bowl and set
aside. Season the turkey cutlets. In large frying pan heat 1 tbsp olive
oil and 1 tbsp butter over medium high heat. Coat 2 cutlets with flour
then dip into the egg and cheese mixture. Fry for 2 minutes per side
until lightly browned. Remove from pan and place on a baking sheet.
Repeat with remaining cutlets then place baking sheet into oven for 5
minutes to finish cooking.

While the piccata's are cooking add 2 tbsp oil and 2 tbsp butter to
frying pan. Sauté the mushrooms until lightly browned. Remove them from
pan and set aside. Add remaining oil and butter to pan along with sage
and heat until sage becomes fragrant. Squeeze in juice of 1 lemon and
season to taste. Top piccata's with sautéed mushrooms then pour over the
sage and lemon butter.

Recipe by: The Culinary Team at Mission Hill Family Estate

© Copyright 2013 Mission Hill Family Estate