Gratinated Jura-Style Turkey Cutlets with Comté Cheese and Mushrooms
Ingredients:
- 4 turkey cutlets (escalopes)
- 200–250 g mushrooms (sliced)
- 150–200 g Comté cheese (grated or sliced)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tbsp olive oil or butter
- 100 ml cream (or cooking cream)
- 1 tsp mustard (optional, for extra flavor)
- Salt and black pepper to taste
- A pinch of thyme or herbes de Provence
- Optional: a splash of white wine
Instructions:
- Prepare the mushrooms Heat olive oil or butter in a pan.
Add onion and garlic and sauté until soft and fragrant.
Add the mushrooms and cook until they release their water and turn golden. Season with salt, pepper, and thyme. - Cook the turkey cutlets In another pan, quickly sear the turkey cutlets for 1–2 minutes per side until lightly golden. They don’t need to be fully cooked yet.
- Make the creamy sauce Add the cream (and mustard if using) to the mushroom mixture. Stir well and let it simmer for 2–3 minutes.
- Assemble the dish Place the turkey cutlets in a baking dish.
Pour the mushroom cream sauce over them. - Add cheese Cover generously with Comté cheese.
- Bake Bake in a preheated oven at 180°C (350°F) for about 15–20 minutes, until the cheese is melted, golden, and bubbly.
Serving suggestion:
Serve hot with rice, mashed potatoes, or a green salad.