Turkey Scallopine a la Piccata

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Picture of Turkey Scallopine a la Piccata Recipe Photo: Turkey Scallopine a la Piccata Recipe
Rated 5 stars out of 5
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Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • 4 slices (1/4-inch sliced turkey breast), about 3/4 pound, pounded to a thickness of 1/8-inch
  • 1 1/2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 garlic clove, minced
  • 1 lemon, juiced, or more to taste (about 2 tablespoons)
  • 2 tablespoons capers, drained
  • 1 tablespoon chopped parsley leaves

Directions

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the turkey scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the turkey scallops until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside, lightly covered. Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, garlic, lemon juice and capers and cook until the sauce has reduced slightly, 3 to 4 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter, and the chopped parsley. When the butter has melted, return the turkey scallops to the pan briefly to warm through. Serve the turkey scallops with the sauce spooned over top.

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Newest Ratings and Reviews

Read all 12 reviews

  • on March 06, 2012

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    Absolutely delicious! As good as any piccata I've had in a restaurant. The turkey was moist and perfect. The sauce was very tart, I had to add a little sugar at the end to tone it down a bit, might use a less-dry white wine next time. And there WILL be a next time, because it's so good! Served it over angel hair pasta with broccoli for a well-rounded meal.

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  • on June 09, 2010

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    This is a keeper. I use this recipe all the time now. It is delicious.

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  • on January 14, 2009

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    This was very good and fairly easy to make. My family says it was like eating in a gourmet restuarant.

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