Turkey Scallopini With Capers And Lemon

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Sliced 1/4"-thk raw turkey cutlets
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
4 tablespoons	60ml	Olive oil
2		Garlic cloves - minced
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Fresh lemon juice - (to 1 1/2)
2 tablespoons	30ml	Capers - rinsed
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
2 tablespoons	30ml	Unsalted butter
		Fresh sage and rosemary leaves - for garnish

Recipe Instructions

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 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. 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.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C09) - from the TV FOOD NETWORK

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