Turkey Scallopini With Lemon Caper Sauce

Name: Turkey Scallopini With Lemon Caper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 scallopini with sauce, 4 serving(s)
Ingredients: 1 1/2 lbs turkey breast, raw, sliced 1/4 inch thick; 1/2 cup all-purpose flour; 3 tablespoons olive oil; 3 garlic cloves, minced; 1/2 cup chicken broth; 1/2 cup white wine; 4 tablespoons lemon juice, fresh; 1 teaspoon lemon zest; 2 tablespoons capers, rinsed; 2 tablespoons parsley (Italian parsley)

Submitted by East Wind Goddess

"Turkey breast cutlets (now conveniently available pre-cut at the local grocery) have a texture and flavor similar to veal (which I don't eat) and is more flavorful than chicken, but it works across the board, to your preference. Make extra sauce if you want to serve over pasta or rice: this is an amount sufficient for the scallopini. Adapted from a Craig Claiborn recipe. Can be made ahead and frozen, thaw/reheat to serve over freshly-prepared pasta or rice."

Download

Ready In:: 1hr
Ingredients:: 10
Yields:: 4 scallopini with sauce
Serves:: 4

ingredients

1 ¹⁄₂ lbs turkey breast, raw, sliced 1/4 inch thick
¹⁄₂ cup all-purpose flour
3 tablespoons olive oil
3 garlic cloves, minced
¹⁄₂ cup chicken broth
¹⁄₂ cup white wine
4 tablespoons lemon juice, fresh
1 teaspoon lemon zest
2 tablespoons capers, rinsed
2 tablespoons parsley (Italian parsley)

directions

Rinse turkey and pat dry and season with salt and pepper.
Dredge half of turkey slices in flour, shaking off excess.
Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sautÃƒÂ© cutlets until browned on both sides and just cooked through, (about 5 minutes).
Transfer to a platter and keep warm, covered.
Dredge and sautÃƒÂ© remaining turkey with the remaining oil in same manner.
Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter.
Add broth and wine, and deglaze over moderately high heat.
Saute until liquid is reduced to about 3/4 cup.
Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

East Wind Goddess

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

View Full Profile