Turkey Scallopini With Lemon and Capers
photo by diner524
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs sliced raw turkey cutlets (1/4-inch thick)
- salt, to taste
- fresh ground pepper, to taste
- 1⁄2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 cup chicken broth or 1 cup homemade turkey broth
- 1 1⁄2 tablespoons fresh lemon juice
- 2 1⁄2 tablespoons capers, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons unsalted butter
directions
- Pat turkey dry and season with salt and pepper.
- Coat the slices in flour and shake off any excess.
- Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
- Remove to a covered platter and keep warm.
- Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
- Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
- Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
- Boil broth until reduced to about 3/4 cup.
- Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
- Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.
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Reviews
-
Delicious Scallopini!!!! My store didn't have turkey cutlets when I shopped so I subbed thin chicken cutlets and the only other change I made was that we don't care for capers so I omitted them. I served this with my Recipe #345703, green beans and garlic bread for a wonderful Italian meal!! Thanks for sharing Gaia. Made for a bonus recipe for Potluck Tag.
RECIPE SUBMITTED BY
Gaia22
Brooklyn, New York
I've enjoyed baking and cooking since I was a little girl. I wish I had more time in the kitchen, but I keep a busy pace here in NYC. I became a premium member Jan. 1, 2009 as holiday gift to myself in hopes of amalgamating my favorite recipes and discovering new ones all in one place!