ESCALOPES DUCALES



4 turkey esc (400 g-0,88 lbs), 1 dl dry white wine, 1 0% fat yogurt, 1 tbsp oil, 1 tbsp mustard, parsley.

In the skillet, heat the oil. 

Put the cutlets on each side, about 4 min, depending on the thickness.

Salt, pepper, keep them hot on the serving platter.

Deglaze the pan with the white wine. 

Mix yogurt and mustard; pour into the mulled wine, mix. When this sauce is very hot, coat the cutlets with it. 

Sprinkle with chopped parsley and serve immediately. Accompaniment: cooked green vegetable steam.


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