This elegant and rich recipe was classically made with large veal scaloppine. Turkey is less expensive, always available, and quite moist and delicious.
Divide the butter between two skillets. Melt the butter over medium-high heat, then add the turkey cutlets in one layer. Sprinkle the turkey with the salt and pepper and cook for about 1 minute on each side. Transfer to a platter and keep warm.
Add the mushrooms, scallions, and garlic to the skillets and sauté for 1 minute. Deglaze with the Cognac and cream and bring to a boil, stirring to dissolve and mix in any solidified juices. Add any juices that have collected around the turkey to the sauce, taste, and add more salt and pepper as needed. Stir in the dissolved potato starch and lemon juice.
Arrange the scaloppine on six warm plates and coat them with the sauce and mushrooms. Sprinkle with the chives and serve immediately.
Serves 6
4 tablespoons unsalted butter
1 boneless, skinless turkey breast (about 2 pounds), cut into 6 cutlets and pounded until about 3/8 inch thick
11/2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
11/2 cups sliced mushrooms
6 scallions, chopped (about 1/2 cup)
2 teaspoons chopped garlic 2 tablespoons Cognac
11/4 cups heavy cream
3⁄4 teaspoon potato starch dissolved in 1 tablespoon water
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives, for garnish