Turkey Cutlets with Béarnaise Sauce

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

In the summer, arugula can be replaced with spinach or sorrel. The Béarnaise sauce can be made with sweet white wine — then it pairs perfectly with seafood. If you substitute the wine with orange juice, it will be great with duck. Add some lemon juice, and it will be excellent with fish. The sauce keeps for one day.

Ingredients

Tarragon - 0.2 oz
Chicken fillet - 4 lbs
33% Cream - 15 fl oz
Chicken Egg - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Wheat Flour - to taste
Potato - 4 lbs
Vegetable Oil - 7 fl oz
Butter - 19.4 oz
Arugula - 2.6 oz
Dry White Wine - 1 tablespoon

Step by Step guide

Step 1

Pass the turkey through a meat grinder twice along with 200 grams of room temperature butter.

Step 2

Add one egg, salt, pepper, and 300 milliliters of cream, and mix the mixture until smooth. Beat the filling against the table like dough to incorporate air.

Step 3

Shape the patties, coat them in flour, and fry in vegetable oil.

Step 4

Boil the potatoes, then add 150 grams of butter and the remaining cream, and pass everything through a sieve or a ricer until smooth and creamy. Stir in a couple of handfuls of fresh arugula into the hot puree.

Step 5

Prepare the Béarnaise sauce. To do this, whisk the egg yolk in a bain-marie until it triples or quadruples in volume. Whisk vigorously, scraping the yolk from the sides to ensure it doesn’t cook. Add the wine and finely chopped tarragon leaves to the yolk, and while continuing to whisk, slowly drizzle in 200 grams of melted butter. Keep whisking until the sauce thickens. Season with salt and pepper to taste.