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Turkey Tenderloin Scaloppine

Yield Makes 4 servings

Ingredients

  • 1 1/2 pounds turkey breast tenderloins
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh Italian parsley
  • 2 garlic cloves, minced
  • 2 tablespoons capers
  • Garnishes: lemon wedges, fresh Italian parsley

How to Make It

  1. Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.

  2. Combine flour, salt, and pepper, and dredge turkey in mixture.

  3. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2minutes on each side or until golden. Remove from skillet, and keep warm.

  4. Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.

  5. Stir in parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately. Prep: 15 min., Cook: 15 min.

  6. Note: Serve over hot cooked angel hair pasta, if desired.