Veau Maison à la Turque - with new variation (2014)

This recipe is one of my mother's favorites, and is a staple in our house, with a number of variations. Originally it was Veau Maison (house style veal). Then my mother started using turkey breast slices instead of veal, so it gained its current, somewhat punny, name. Substitute chicken breast - sliced or pounded thin, or as is - if you prefer. Variations listed below.

  • 1 lb meat - veal, turkey breast slices, chicken breast
  • 1/4 - 1/2 cup mayonnaise
  • olive oil or butter for sautéing
  • a little water or other liquid*

Sauté the meat in the oil or butter, browning it both sides, then reduce heat and cook through, but do not overcook. With thin slices, it may well be fully cooked after browning. Remove meat to plate in warming oven, but leave any drippings in the pan.

Mix the mayo with a tablespoon or two of water in a cup, and mix well with a fork. Even easier is to shake in a capped jar.

Over low heat, stir the mayo mixture into the sauté pan and heat just to boiling, stirring constantly. Mayo will separate if overheated, losing creamy texture. 

Variations include:

- Substitute chicken broth or white wine for water

- Add a little dijon mustard to the mayo

- Add some spices to the sauce: thyme, dill, or poultry seasoning, for example

- Add cooked onion or shallot to the sauce

- Major breakthrough: add a teaspoon of truffle oil to the mayo before stirring in!

* quantities of mayo and liquid are vague: adjust to get the thickness and amount of sauce you need.

Site copyright 1997-2017, Ben Littauer.