Escalope of guinea fowl breast with field salad and golden button mushrooms
Second course
ready in: 20 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
250gr guinea fowl breast;
120gr button mushrooms;
50gr mesclun;
10gr olive oil;
salt and pepper to taste;
15gr extra virgin olive oil;
10gr lemon juice;
50gr breadcrumbs;
1 whole egg;
15gr type 00 flour;
thyme to taste;
1 dl vegetable stock
PREPARATION
First of all prepare the guinea fowl breast, sprinkle it with salt and pepper. Then toss it in the open pressure cooker with a drizzle of olive oil, add the thyme and vegetable stock. Close the lid and cook for 4 minutes after the hiss. When it's cooked, let it stand for a few minutes and in the meantime quarter the mushrooms, roll them in flour, then in the beaten egg and finally in the breadcrumbs. Fry the mushrooms and keep them warm. Assemble the dish with the mesclun, the guinea fowl breast escalope and the mushrooms. Dress it with a vinaigrette made with the lemon juice, the extra virgin olive oil, salt, pepper and one spoonful of the guinea fowl cooking juices.
Recipe of Emanuele Gnemmi
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