Turkey Scallopini with Capers and Lemon

4.4(83)

Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.

by Epicurious·published 2004-08-20

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Servings

Serves 4

Total time

25 min

Calories / serving

—

Ingredients (8)

serves

1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
1/2 cup all-purpose flourflour
4 tablespoons olive oilolive-oil
2 garlic cloves, mincedgarlic
1 cup chicken brothchicken-broth
1 to 1 1/2 tablespoons fresh lemon juice
2 tablespoons capers, rinsedcapers
2 tablespoons chopped fresh flat-leaf parsleyparsley

Instructions (2 steps)

01Pat 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 sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
02Add 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. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.