TURKEY BREAST FILLET WITH GREEN PEPPER
A classic of Italian cuisine, fillet with green pepper sauce is a must in any family cook’s repertoire.
1 AIA Turkey Fillet
1 tbsp. Flour
30 g Butter
Seed oil as required
1 tbsp. Pickled green pepper
250 ml Fresh cream
3 tbsp. Cognac or Brandy
Coat the turkey in flour and toast the green pepper in a pan with butter and a little seed oil. Add the turkey fillet and brown on both sides. Add the cognac or brandy, and once it has evaporated, add the cream.
Cook for about 6 minutes. Serve with a fresh seasonal salad.