Ingredients

1 whole turkey breast, approximately 1 1/2 to 2 pounds
Kosher salt
Freshly ground black pepper
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

Directions

Preheat oven to 200 degrees F.

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.