Rustic Wild Mushroom and Turkey Napoleon

Culinary Setting
Boneless Breast


4 (6 to 8 oz) TURKEY CUTLETS, butterflied and cut in half

1 c flour

As Needed salt and freshly ground black pepper

1/2 c olive oil

1/2 c olive oil

24 Baby red pearl onions, cleaned

1 tsp minced fresh garlic

4-oz wild mushrooms, cleaned and sliced

4-oz fresh baby spinach, cleaned and dried

1 c oil

1 c Roasted red pepper, julienne

2 c leeks, fine julienne

1 c heavy cream

4 oz Spanish bleu cheese

1 c dry white wine


Sauteed Turkey Cutlets

Dust turkey in flour seasoned with salt and pepper.

Sauté in hot oil until the internal temperature reaches 165 degrees F. Remove from heat source but keep warm.

Braised Vegetables

In a separate pan, braise pearl onions with garlic, mushrooms and spinach in 1/2 cup oil. Hold warm for service.


In hot oil, fry red pepper and leeks until crisp. Drain well and reserve.

Hold warm for service.

White Wine Sauce with Bleu Cheese

In a heavy saucepan, heat cream. Stir in cheese and wine. Reduce.

Hold warm for service.

Service and Plating

Arrange a few mushrooms on each warm dinner plate. Top with wine/cheese sauce. Layer with a single turkey cutlet, braised vegetables, a second turkey cutlet and finally another portion of vegetables.