Turkey Cutlets served with Escargots Sauce

This dish, which is also known as Putenschniitzel mit Escargot Sos, is an all-time favourite of our family.  It is simple to prepare and tastes delicious!  I would normally serve this dish with flat green noodles.  Following recipe serves 4.

Ingredients:

3 turkey breast cutlets (à 250 g)

salt and white pepper to taste

3 tbsp oil

Sauce ingredients:

2 cans of escargots (snails -  à 12 escargots in each can)

30 g butter

4 pcs shallots, to be peeled and finely chopped

1 clove garlic, to be peeled and finely chopped

salt and pepper to taste

½ bunch parsley, to be washed, dried and finely chopped

1 stalk fresh thyme, to be washed, dried and finely chopped

2 stalks fresh basil leaves, to be washed, dried and finely chopped

4 cl cooking white wine (optional)

1 g safran powder

150 g Crème Fraîche

liquid  from canned escargots

Note:  One can also use dried thyme or basil.

Method:

Pat dry meat with kitchen paper and cut each piece into 3 or 4 parts.  Season with salt and pepper.  Heat oil in a pan and fry turkey cutlets until golden brown and crispy.  Remove from pan and keep warm in oven.

In the meantime, place the escargots in a sieve whereby the liquid is saved.  Halve the escargots and wash them under the running tap to get rid of any sand and dirt.  Place them in a sieve to dry.

Heat butter in a small pot and stir-fry the chopped shallots until transparent.  Add in the prepared escargots and season with pepper.  Then, add in the chopped parsley, thyme and basil leaves.  Stir well and add in the white wine.

Add safran powder to the escargots’ liquid and mix well.  Add mixture to pot and cook until half of the mixture has evaporated.  Then, add in Crème Fraîche and cook gently over medium heat.  Season with salt and pepper to taste.

Cook noodles in lightly salted boiling water for 11 minutes as shown.

To serve, place 2 or 3 pieces of cutlets and a portion of flat cooked noodles on a plate.  Pour sauce poured over them.

Bon Appetit!