Turkey Scallopine Piccata
- 4 whole Turkey Cutlets
- 1 pinch Salt And Pepper
- 1 cup Flour
- 4 Tablespoons Butter
- 2 Tablespoons Grapeseed Or Canola Oil
- 1/2 cups Dry White Wine
- 1 cup Chicken Stock
- 13 cups Freshly Squeezed Lemon Juice
- 2 Tablespoons Capers- With Brine
- 1/4 cups Fresh Chopped Flat Leaf Parsley
- To make the turkey, rinse each breast and pat it dry.
- Next, take two pieces of plastic wrap and place the turkey between the sheets.
- Pound until the breast is 1/8th of an inch thick.
- Season with salt and pepper and lightly dredge in flour.
- In a skillet, add butter and oil and allow to get hot on medium high heat.
- When hot, add the turkey and cook through until nicely golden brown.
- Set aside on a foil-lined cookie sheet.
- Repeat until all the pieces have been cooked and transfer to the cookie sheet.
- Next, take a little more butter and add to the skillet with 2 tbsp.
- of flour and make a roux.
- Once the flour has browned a bit, add the white wine and chicken stock and whisk until the liquid and roux are well incorporated.
- To this, add the lemon juice and capers and stir in well.
- Let the sauce cook until the wine has evaporated and the sauce has thickened enough to coat a spoon.
- Once done, add the sauce to the cookie sheet, making sure you coat the bottom, too.
- Pour the rest of the sauce over the turkey breasts.
- Bake in a 35o degree oven until cooked through and warm, about 15 minutes.
- Garnish with parsley.
turkey cutlets, salt, flour, butter, grapeseed, white wine, chicken, freshly squeezed lemon juice, brine, fresh chopped flat leaf parsley
Taken from tastykitchen.com/recipes/main-courses/turkey-scallopine-piccata/ (may not work)