In this recipe for Slovenian turkey fillets - puranji zreczek v gorgonzolevi omaki - adapted from Heike Milhench's "Flavors of Slovenia" (Hippocrene Books, Inc., 2007), the Italian influence on the cuisine can be seen in the Gorgonzola sauce that accompanies this dish.
Turkey, duck and rabbit are more popular than chicken in Slovenia, but chicken breasts can definitely be substituted for the turkey.
Here's a larger image of Slovenian turkey fillets.
Makes 6 servings of Slovenian Turkey Fillets with Gorgonzola Sauce
Turkey, duck and rabbit are more popular than chicken in Slovenia, but chicken breasts can definitely be substituted for the turkey.
Here's a larger image of Slovenian turkey fillets.
Makes 6 servings of Slovenian Turkey Fillets with Gorgonzola Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- Turkey Fillets:
- 6 (4-ounce) turkey breast fillets
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon canola oil
- 2 cloves minced garlic
- .
- Gorgonzola Sauce:
- 2 tablespoons butter
- 1/2 pound Gorgonzola cheese, crumbled
- 1/2 cup heavy cream
- 1/8 teaspoon white pepper or to taste
- Chopped parsley (optional)
Preparation:
- Pound the turkey fillets until they are about 1/4 inch thick. Season with salt and pepper. Be careful with the salt because the Gorgonzola sauce is salty. Dredge the fillets in all-purpose flour. Let them dry 5 minutes before cooking.
- In a large skillet, melt 2 tablespoons butter and oil. Add the garlic and cook 1 minute over low heat. Raise the heat to medium and saute the turkey fillets until golden brown on both sides and cooked through, about 10-12 minutes.
- To make the Gorgonzola sauce: In a small saucepan, melt 2 tablespoons butter. Add the cheese and cream. Cook over low heat, stirring occasionally, for 3 to 4 minutes or until the cheese has melted. Season with white pepper.
- Ladle a portion of sauce on a heated plate and place a turkey fillet on top. Garnish with chopped parsley, if desired.
Source: Adapted from Heike Milhench's "Flavors of Slovenia" (Hippocrene Books, Inc., 2007).
