Turkey Scaloppine With Lemon
This is delicious! Love it with steamed veggies!
- Ready In:
- salt & freshly ground black pepper
- 2 -3 thinly pounded turkey scallopini
- 1⁄4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1⁄2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon unsalted butter
- fresh sage, for garnish (optional)
- rosemary, for garnish (optional)
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.
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I'm not going to give this any stars because even though I followed the recipe exactly, this came out very sour for us. I think something must have been wrong with the lemon or something because we had a problem with the taste, but I don't think that is indicative of the recipe because other people have loved it and it certainly sounds delicious.
This was just delicious! I had no idea what to do with my sliced turkey cutlets, so I came to Recipezaar for ideas. All the other recipes for turkey cutlets called for bread crumbs and I didn't have any, so I decided to give this a try. It was sooo easy, and absolutely scrumptious! I didn't have any parsley so I left it out, substituted turkey broth for the chicken broth, and canola oil instead of olive oil. I used ReaLemon and preminced, refrigerated garlic, but the results were still delightful. This is reminscent of my favorite dish (Chicken Limon) from an Italian restaurant I frequented when I lived in NC. I had no idea it was so easy to make! I served this with jasmine rice and pole beans. A definite keeper! (I do agree that you would need to double the sauce ingredients if you were serving this over pasta.)