Turkey Scaloppine with Dried Morels

Out of all the recipes I've made so far from Jacques Pépin's "Fast Food My Way" and "More Fast Food My Way" cookbooks, the Turkey Scaloppine with Dried Mushrooms is my #1 Favorite! Fantastic, rich flavors, and as always, very easy to prepare. Serve this for a special occasion dinner as the dried morels are on the expensive side. A half-ounce package was nearly $12 and you need one ounce for this recipe. But after tasting, it was worth it! Have everything prepared and ready to go near the stove as this dish cooks quickly. Serves 4 (or two very hungry people). Middle Eastern Couscous with Saffron pairs nicely with this dish.

Watch Jacques prepare this dish  here  (at about the 13:18 mark)

Watch Jacques prepare this dish here (at about the 13:18 mark)


1 oz. dried morels (about 1 c.)
1-1/2 c. tepid water
2 T. butter
4 large turkey scaloppine or cutlets (about 1 lb.)
3/4 tsp. salt
3/4. tsp. freshly ground pepper
1-1/2 T. flour
1/2 c. finely chopped shallots or onion
2 T. white dry vermouth
1/2 c. heavy cream
1 T. chopped fresh tarragon, or chives (for garnish)

Rinse the morels briefly under cool running water and put them in a small bowl with the tepid water. Push them down and press a piece of foil on top to keep the mushrooms under the water.

Put the butter and oil in a large saucepan and heat over high heat. I used a large non-stick pan that accommodated all 4 of the cutlets. Sprinkle the scaloppine with about half the salt and pepper on both sides and dip them very lightly into the flour. Shake off any excess. Saute over high heat for about 1-1/2 to 2 minutes per side. Transfer to a plate.

Put the onion in the same skillet you fried the scaloppine in and saute for about 30 seconds. Add the mushrooms and soaking liquid (be sure to pour the liquid carefully and leave behind any dirt from the mushrooms on the bottom). Boil for a few seconds to deglaze. Continue cooking, uncovered, over high heat for about 4-5 minutes until the liquid is almost completely gone (maybe a tablespoon or two left in the pan). Add the vermouth and cook for another minute. Add the cream and boil for a minute or two to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come out of the resting scaloppine.

Arrange the scaloppine on a nice serving dish and pour the sauce on top. Sprinkle with tarragon or chives and serve.

– Jacques Pépin, "More Fast Food My Way"