Recipe Card
The Avocado Turkey Burgers My Family Asks For
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 418 kcal
- Carbs
- 14.00 g
Ingredients
- 8 piecesveal cutlets
- ¼ cupflour ((for dredging))
- 2 tbspbutter ((30g))
- 2.5 cupsCrimini mushrooms ((sliced (170g) aka chestnut mushrooms UK))
- 2 clovesgarlic ((finely chopped))
- 1.5 cupschicken stock ((low sodium (375ml)))
- ½ cupMarsala wine ((125ml))
- 1-2 tbspfresh parsley ((finely chopped))
- 2-3 tbspolive oil
- —Salt
- —Pepper
Instructions
- 1
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
- 2
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through. You’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
- 3
Add the butter to the pan; once melted, add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
- 4
Add the garlic and fry for 1 more minute. Add the Marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
- 5
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
- 6
Serve the veal with a sprinkling of freshly chopped parsley.