2 turkey cutlets of 100g each
1 clove of finely chopped garlic
1 tsp. 41% MG butter 4 tbsp.
5% fresh crème fraîche MG 2 tbsp.
Soy sauce 1 small can of mushrooms (or 2 mushrooms of fresh Paris)
Melt the butter in a skillet with a thick bottom. Sear the garlic for 30 seconds. Add the scallops and brown them well. Then add the mushrooms and grill. Add the soy sauce, stir and let the meat soak for 1 minute. Add the cream and stir. It’s ready to serve.