Turkey Scaloppine With Raspberry Vinegar

1. 1

   Flatten the turkey breasts and lightly dust with the seasoned flour, shaking off any excess.

2. 2

   (A powdered sugar shaker makes an excellent flour shaker for dusting.)

3. 3

   In a large nonstick skillet, heat the oil and saute the turkey over high heat, about 1 minute on each side, or until lightly browned.

4. 4

   Do not crowd the pan and do not overcook the turkey.

5. 5

   As the scaloppine is browned, remove to a warm platter.

6. 6

   Add the vinegar and then broth.

7. 7

   Bring to a boil and continue to stir until the sauce is smooth.

8. 8

   Season to taste with salt and pepper.

9. 9

   Pour over the turkey and serve immediately, garnished with freshly chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.