Turkey Scallopini
fowl, sauces
1 pound turkey breast; sliced thin
3/4 cup all-purpose flour
2 tablespoons oil
1/4 cup butter
1/2 lemon; juiced
1 tablespoon (heaping) capers; drained
Salt; to taste
Pepper; to taste
This dish doesn't take long to assemble, but it is imperative that all the ingredients are pre-measured and that you work very quickly to prevent over-cooking the thin turkey breast slices.
Heat the oil and half the measure of butter in skillet. Spread flour on a dinner plate and dredge turkey breast slices. When oil/butter is sizzling, quickly sauté slices until browned on both sides (should take a minute or less). The slices should not be crowded in skillet, so you will have to do this in two or three batches. Keep the cooked slices in a covered platter, salting and peppering to taste.
Remove pan from heat and quickly add the lemon juice and capers to the pan drippings and the remaining measure of butter. Return to heat and add the turkey slices, one at a time, swirling on both sides briefly to cover with sauce and to warm. Do not overcook!
This is excellent served with red potatoes or rice and a simple vegetable.
NOTES : Thin turkey breast slices, dredged in flour and served in a lemon-butter-caper sauce.
A delicious variation on the classic veal piccata for those who shun veal for ethical or economic reasons. (Sorry, it has no less fat than the original!) 0 0 0 0 0 2478 0 0
Contributor: Jerry Lindelef
Yield: 3 servings
Preparation Time: 0:15
