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

1. To make the turkey, rinse each breast and pat it dry.
2. Next, take two pieces of plastic wrap and place the turkey between the sheets.
3. Pound until the breast is 1/8th of an inch thick.
4. Season with salt and pepper and lightly dredge in flour.
5. In a skillet, add butter and oil and allow to get hot on medium high heat.
6. When hot, add the turkey and cook through until nicely golden brown.
7. Set aside on a foil-lined cookie sheet.
8. Repeat until all the pieces have been cooked and transfer to the cookie sheet.
9. Next, take a little more butter and add to the skillet with 2 tbsp.
10. of flour and make a roux.
11. Once the flour has browned a bit, add the white wine and chicken stock and whisk until the liquid and roux are well incorporated.
12. To this, add the lemon juice and capers and stir in well.
13. Let the sauce cook until the wine has evaporated and the sauce has thickened enough to coat a spoon.
14. Once done, add the sauce to the cookie sheet, making sure you coat the bottom, too.
15. Pour the rest of the sauce over the turkey breasts.
16. Bake in a 35o degree oven until cooked through and warm, about 15 minutes.
17. 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)