Turkey Scallopini With Capers And Lemon
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt1 cup
All-Purpose Flour4 tbsps
Olive Oil1 cup
Chicken Broth1.5 tbsps
Lemon Juice (fresh)2 tbsps
Capers (rinsed)2 tbsps
Unsalted ButterDirections:
1
Pat turkey dry and season with salt and pepper
2
Dredge half of turkey slices in flour, shaking off excess
3
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
4
Transfer to a platter and keep warm, covered
5
Dredge and cook remaining turkey with another 1 1/2 tablespoons oil in same manner
6
Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds
7
Add broth and deglaze over moderately high heat, scraping up brown bits
8
Boil until broth is reduced to about 3/4 cup
9
Stir in lemon juice, capers, parsley, and salt and pepper, to taste
10
Add butter and swirl with a whisk until a smooth sauce is formed
11
Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute
12
Garnish with sage and rosemary leaves