East Wind Goddess's Note:
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.
My Private Note
Units: US | Metric
- 1Rinse turkey and pat dry and season with salt and pepper.
- 2Dredge half of turkey slices in flour, shaking off excess.
- 3Heat 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).
- 4Transfer to a platter and keep warm, covered.
- 5Dredge and sautÃƒÂ© remaining turkey with the remaining oil in same manner.
- 6Add 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.
- 7Add broth and wine, and deglaze over moderately high heat.
- 8Saute until liquid is reduced to about 3/4 cup.
- 9Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
- 10Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
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Nutritional Facts for Turkey Scallopini With Lemon Caper Sauce
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 451.7
- Calories from Fat 202
- Total Fat 22.4 g
- Saturated Fat 4.7 g
- Cholesterol 110.5 mg
- Sodium 326.8 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.7 g
- Sugars 0.8 g
- Protein 39.8 g