Turkey Cutlets with Allégro Soft Ripened and Tarragon Sauce


30 mL (2 tbsp) butter
6 thin slices pancetta, diced
8 to 12 turkey cutlets (depending on size)
salt and freshly ground pepper
3 shallots, finely chopped
75 mL (1/3 cup) dry white wine
15 mL (1 tbsp) finely chopped fresh tarragon
15 mL (1 tbsp) Dijon mustard
175 mL (3/4 cup) chicken or turkey broth
150 g (5 1/2 oz) Allégro Soft ripened cheese, rind removed
175 mL (3/4 cup) 15% Country Style Cream
sprigs of fresh tarragon, to garnish


In a non-stick frying pan, melt butter over medium heat and cook pancetta until golden; remove from pan with a slotted spoon and drain on paper towels.
In the same frying pan over high heat, cook cutlets for 1 minute per side until golden. Salt and pepper to taste. Remove from pan and keep warm.
Once more in the same frying pan over low heat, cook shallots for 2 minutes, deglaze with wine and reduce over high heat for 2 minutes. Add tarragon, mustard and broth, then diced cheese and cream; reduce for 3 minutes, stirring constantly until cheese melts and sauce is smooth.
Divide cutlets evenly among 6 plates, spoon sauce over top, garnish with pancetta and sprigs of tarragon.
Preparation: 20 minutes
Cooking: 15 minutes
Servings: 6