Quick and easy turkey dish with a nice creamy sauce and paprika dusting.
450 g turkey fillet, thinly sliced
60 ml sweet sherry
50 g butter
60 ml double cream
25 g hazelnuts, finely chopped
salt and freshly ground pepper
paprika, to garnish
- Beat out the slices of turkey between two sheets of damp greaseproof paper into small escalopes.
- Melt the butter in a frying pan and cook the escalopes quickly for 4-5 minutes, turning once. Remove from the pan and keep warm.
- Lower the heat and stir in the sherry, fresh cream and hazelnuts. Season and cook, stirring, for 1 minute. Pour over the escalopes and serve immediately with a light dusting of paprika.