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.
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unbleached flour
- Kosher salt
- Freshly ground black pepper
- 2 turkey scaloppini, about 6 ounces each
- 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
- Heat 2 tablespoon 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.
- 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.