Turkey Scallopini with Capers and Lemon

Turkey Scallopini with Capers and Lemon
Turkey Scallopini with Capers and Lemon
Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Italian Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • Carbohydrate 15 g(5%)
  • Cholesterol 112 mg(37%)
  • Fat 26 g(41%)
  • Fiber 1 g(3%)
  • Protein 41 g(81%)
  • Saturated Fat 5 g(27%)
  • Sodium 289 mg(12%)
  • Calories 470

Preparation 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 sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner. 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, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

Preparation 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 sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner. 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, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.