- 4
Ingredients
- 1 whole turkey breast - (abt 1 1/2 to 2 lbs)
- Kosher salt -- to taste
- Freshly-ground black pepper -- to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 2 tablespoons finely-chopped shallots
- 1/2 cup white wine
- 1/3 cup freshly-squeezed lemon juice
- 2 tablespoons freshly-chopped parsley leaves
Preparation
Step 1
Preheat oven to 200 degrees.
Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness.
Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
In a large saute pan over medium to medium-high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.
Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.
This recipe yields 4 servings.