This is a pretty easy dish that packs a lot of flavor. The tanginess from the capers and lemon juice go so well with the mild flavor of the turkey, and the sauce left in the pan is great drizzled on top. I served this with marinated butternut squash and some leftover bourbon cranberry sauce.
Turkey Scallopini with Capers and Lemon
Gourmet February 2000
1 ½ pound (¼-inch-thick) sliced raw turkey cutlets
½ cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 to 1 ½ tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 ½ 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 ½ 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 ¾ 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.
Big Flavors Rating: 4 Stars