TURKEY SCALLOPINE WITH CAPERS AND LEMON
8 Turkey breasts, cut into 1/8-inches (3-mm) scallopines, 3 ounces (90 g) each
Salt and white pepper to taste
Flour as needed for dredging
2 ounces clarified butter (60ml)
4 ounces dry white wine (120ml)
2 ounces fresh lemon juice (60ml)
3 tablespoons capers (45 ml)
Gently pound each turkey slice with a meat mallet Season with salt and white pepper and dredge in flour.
Saute the turkey in the clarified butter until golden brown. Remove and hold in a warm place.
Deglaze the pan with the wine, then add the lemon juice and capers. Return the turkey to the pan to coat with the sauce and reheat.
Serve two slices with a portion of the sauce.
Yield: 8 servings
Source: On Cooking: Techniques from Expert Chefs - Third Edition by Sarah R. Labensky and Alan M. Hause
8 Turkey breasts, cut into 1/8-inches (3-mm) scallopines, 3 ounces (90 g) each
Salt and white pepper to taste
Flour as needed for dredging
2 ounces clarified butter (60ml)
4 ounces dry white wine (120ml)
2 ounces fresh lemon juice (60ml)
3 tablespoons capers (45 ml)
Gently pound each turkey slice with a meat mallet Season with salt and white pepper and dredge in flour.
Saute the turkey in the clarified butter until golden brown. Remove and hold in a warm place.
Deglaze the pan with the wine, then add the lemon juice and capers. Return the turkey to the pan to coat with the sauce and reheat.
Serve two slices with a portion of the sauce.
Yield: 8 servings
Source: On Cooking: Techniques from Expert Chefs - Third Edition by Sarah R. Labensky and Alan M. Hause
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