Turkey Scaloppine - Rice Side Dish & Boston Lettuce Salad

4 servings. Recipes follow in description for rice side dish & Boston lettuce salad with Blue Heaven Dressing.

Turkey Scaloppine - Rice Side Dish & Boston Lettuce Salad
Turkey Scaloppine - Rice Side Dish & Boston Lettuce Salad

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    lb turkey breast cutlets

  • 1/3

    c flour

  • 1/2

    t salt

  • 1/4

    t fresh ground pepper

  • 2

    T butter, divided

  • 1

    T EVOO

  • 1/2

    c dry white wine

  • 3

    T fresh lemon juice

  • 2

    T chopped fresh parsley

  • 1

    lg garlic clove, crushed

  • 2

    T rinsed & drained capers

  • Fresh parsley sprigs & thinly sliced lemons

  • 3

    c cooked rice for side dish

Directions

Flatten turkey to 1/4 in between 2 pieces of plastic wrap using a meat mallet or rolling pin. In pie plate combine flour, salt & pepper. Coat both sides of turkey with flour mixture; shake off extra flour. In lg nonstick skillet over med high heat, melt 1 T butter with oil; add turkey & cook in batches 3 min on each side until golden. Remove cutlets from skillet & keep warm. Add remaining butter, wine & lemon juice. Stir to deglaze pan. Cook until thoroughly heated. Stir in parsley, garlic & capers. Arrange cutlets on serving platter; spoon sauce over cutlets. Garnish with parsley & lemon slices. Rice side dish: melt 1 T butter in lg nonstick skillet over med heat. Add 1 minced clove of garlic & cook 2-3 min. Add 3 c cooked rice & cook until thoroughly heated. Stir in 2 T each finely chopped scallions & chopped parsley & 1/4 c grated Parmesan cheese; mix well. Boston lettuce salad with Blue Heaven Dressing: in sm bowl combine 1/2 c buttermilk, 1/4 c each mayo, sour cream & crumbled blue cheese. Add 1 T each minced garlic & minced scallions & 1/8 t cayenne pepper; mix well. Chill 1-4 hrs & spoon over Boston lettuce.

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