Turkey Scallopini with Capers and Lemon

1. 1

   Pat turkey dry and season with salt and pepper.

2. 2

   Dredge half of turkey slices in flour, shaking off excess.

3. 3

   Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then saute turkey until browned on both sides and just cooked through, about 4 minutes total.

4. 4

   Transfer to a platter and keep warm, covered.

5. 5

   Dredge and saute remaining turkey with another 1 1/2 tablespoons oil in same manner.

6. 6

   Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.

7. 7

   Add broth and deglaze over moderately high heat, scraping up brown bits.

8. 8

   Boil until broth is reduced to about 3/4 cup.

9. 9

   Stir in lemon juice, capers, parsley, and salt and pepper to taste.

10. 10

    Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.