TURKEY SCALLOPINE WITH LEMON SAUCE
1 1/4 pounds turkey breast cutlets
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons margarine or butter, divided use
1/2 cup dry white wine (or fat-free chicken broth)
1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 large crushed clove garlic
2 tablespoons rinsed and drained capers
Fresh parsley sprigs and thinly sliced lemons (for garnish)
Savory Rice (optional, for serving, recipe follows)
Flatten turkey to 1/4 inch between 2 pieces of plastic wrap using a rolling pin.
In pie plate combine flour, salt, pepper. Coat turkey with mixture.
In skillet, melt 1 tablespoon margarine with oil; add turkey. Cook in batches 3 minutes on each side. Remove cutlets. Keep warm.
Add remaining margarine, wine, juice. Stir to deglaze pan. Cook until heated. Stir in parsley, garlic, capers. Arrange on platter; spoon sauce on top. Garnish with parsley, lemon. Serve with Savory Rice, if desired.
SAVORY RICE
1 tablespoon margarine
1 clove minced garlic
3 cups cooked rice
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Melt margarine in a skillet over medium heat. Add garlic and cook 2 or 3 minutes. Add cooked rice. Cook until thoroughly heated (if chilled). Stir in green onions, parsley and Parmesan.
Makes 4 servings
Source: Susan Nicholson in Orlando Sentinel, February 28, 2002 |