Turkey scaloppine with mushrooms and mashed potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Button mushrooms150 g
• All-purpose flour8 g
• Chicken broth80 ml
• White wine40 ml
• Parsleyto taste
• Potatoes200 g
• Reduced-fat milk60 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, sulphites,

In season: September – November

Method

1. Peel the potatoes, cut them into roughly 3 cm pieces and put them in a pan of cold salted water; bring to the boil and cook for 20 minutes, until a fork slides through without resistance.
2. Meanwhile wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them. Heat half the oil with the peeled garlic clove over medium heat, add the mushrooms and cook for 6 minutes, until golden and their liquid has evaporated; salt them, remove the garlic and set aside.
3. Pound the turkey breast slices thin between two sheets of cling film, season with salt and pepper and dredge them in the flour, shaking off the excess.
4. Heat the remaining oil in the same pan over medium-high heat and brown the slices for 2 minutes per side, until golden.
5. Deglaze with the white wine and let it bubble off for a minute, then add the mushrooms and the chicken stock and cook for 3 minutes, until the sauce thickens and coats the meat; turn off the heat and finish with chopped parsley.
6. Drain the potatoes, warm the milk in a small pan and press the potatoes through a ricer, adding the hot milk and a pinch of salt; stir until the mash is smooth and serve it with the escalopes.