How to make
Cut the turkey fillet into thin steaks.
Sprinkle them with salt, black pepper and curry and leave them for an hour in the refrigerator.
Roll each fillet in flour and tap off the excess, then fry them in heated oil and 1 tablespoon of butter for 3-4 minutes on each side, until they aquire a golden color.
Remove the fillets and place them into a plate and fry the mushrooms and a coarsely chopped red onion in the same fat.
The porcini mushrooms can be replaced with another type of mushroom, for example oyster mushrooms or field mushrooms.
Add another spoonful of butter.
As soon as the onion softens, add as much salt and black pepper as you like, as well as finely chopped 3-4 cloves of garlic.
Fry the garlic for a minute, until it releases its aroma and add the wine.
Reduce the heat and cook for about 5 minutes.
Then add the cream and mix.
If the mushroom sauce has become too thick, you can also add a little water.
Place the fillets back into the pan, arranged over the mushroom sauce, cover them and leave them to simmer on the stove for up to 5 more minutes.
Serve the turkey scallopini immediately, drizzled with the sauce and a glass of white wine.
The turkey scallopini with mushrooms and cream are ready.
