Turkey Scallopini With Capers And Lemon Recipe - Cooking Index
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 |
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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