Turkey cutlets

ingredients

4 turkey escalopes
250 g. Mushrooms of Paris
30 g. Butter
1 tablespoon oil
5 cl. From Madeira
1 teaspoon of mustard
1 dl. fresh cream
Salt pepper.

Preparation

After washing and cleaning the mushrooms, cut them Thin strips. make brown the escalopes in the fat. Then add the mushrooms and leave cook, always to high heat. Wet with Madeira. Salt and pepper. Let Cook for another 5 minutes. Remove the cutlets from the casserole and hot. Beat mustard with cream, pour into juice Cooking and thicken 2 minutes over high heat. Top the scallops with the sauce.