Turkey Scallopine a la Piccata Recipe

Name: Turkey Scallopine a la Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly.
2
Quickly dredge the turkey scallops in the seasoned flour mixture, shaking to remove any excess flour.
3
Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
4
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.
5
Transfer to a plate and set aside, lightly covered.
6
Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
7
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.
8
Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter, and the chopped parsley.
9
When the butter has melted, return the turkey scallops to the pan briefly to warm through.
10
Serve the turkey scallops with the sauce spooned over top.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Turkey Scallopine a la Piccata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Scallopine a la Piccata

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