Makes 2 servings.
This is a versatile dish which can be made with veal scallopini or chicken scallopini as well. Most butchers will be happy to prepare the breasts scallopini-style or you can pound it yourself. The meat sautés quickly and finishes cooking in a lemony sauce.
INGREDIENTS:
TURKEY
3 tablespoons extra-virgin olive oil
1 tablespoon unbleached flour
Kosher salt
Freshly ground black pepper
2 turkey scaloppini, about 6 ounces each
SAUCE
1 large shallot, very finely chopped
1 garlic clove, very finely chopped
½ cup dry white wine
1-2 tablespoons capers
1-2 tablespoons lemon juice
½ cup loosely packed flat leaf parsley, coarsely chopped
PREPARATION:
Heat 2 tablespoons of olive oil in a medium skillet.
Pat scaloppini dry with paper towel.
Dredge lightly in flour, shaking off excess.
Sauté until there is still a trace of pink on the inside (it will be very quick). Transfer to a dish and cut each piece into 3 sections.
Season the scaloppini lightly with salt and pepper on both sides.
In the same skillet heat the remaining 1 tablespoon oil, add the shallot, garlic, wine, capers lemon juice and parsley.
Bring to boil over high heat. Reduce the heat and simmer for a few minutes.
Return the scaloppini to the skillet and cook very quickly, turning the meat once, so that the meat does not overcook and become tough.
Season to taste with lemon juice, salt and pepper.
