Turkey Scallopini with Shiitake Mushrooms and Roasted Shallots Recipe

How to make it

---

• Cut the turkey breast across the grain into 20 scaloppini, about 2 oz each.
• Lightly flatten each piece of turkey with a meat mallet.
• Refrigerate until ready to cook.
• Slice the mushroom caps into strips about 1/4 inch wide.
• Dry the meat, season it with salt and pepper, and dredge in flour.
• Shake off excess.
• (Do not do this step until immediately before cooking.)
• Heat the oil in a large sauté pan until very hot.
• Add the turkey in a single layer and sauté over high heat just until lightly browned on both sides.
• (If necessary, sauté the meat in several batches.)
• Remove the meat from the pan and keep warm.
• Drain any excess oil from the pan.
• Add the butter to the pan. When it is hot, add the mushrooms and sauté for about 1 minute, just until the mushrooms are cooked.
• Adjust the seasoning.
• Place the meat on hot dinner plates and top with the mushrooms.
• Arrange 3 roasted shallots on each plate.