Wednesday, November 10, 2010

Turkey Scalloppine

This is a decent way to use Thanksgiving turkey leftovers, but fresh cutlets can't be beat. --Mark


1 1/2 lb turkey cutlets
1/2 cup flour
4 T olive oil
2 cloves garlic, minced
1 cup chicken broth
1 1/2 tbsp lemon juice
2 T capers, rinsed
2 T fresh chopped parsley
2 T butter
Fresh sage and rosemary for garnish


Pat turkey dry. Season with salt and pepper. Coat with flour. Heat oil in a skillet on high until hot. Brown turkey on both sides, about 4 minutes total. Keep warm.

Cook garlic in oil over moderate heat, about 30 seconds. Add broth, deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cups.

Stir in lemon juice, capers, and parsley. Salt and pepper to taste. Add butter and swirl until smooth sauce is formed. Return turkey and any juices to the skillet. Heat through.

Serve with pasta.

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