Prep 30 mins
Cook 30 mins
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.
- 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)
- 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.