8 3-ounce turkey breast scallopine, 1/8-in. (3-mm) thick
salt and white pepper, to taste
flour, as needed
2 ounces clarified butter
4 ounces dry white wine
2 ounces fresh lemon juice
3 tablespoons capers
Servings: 4
1. 1. Gently pound each turkey slice with a meat mallet. Season with salt and pepper and dredge in flour.
2. 2. Sauté the turkey in the clarified butter until golden brown. Remove and hold in a warm place.
3. 3. 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.
4. 4. Serve 2 slices with a portion of the sauce.
salt and white pepper, to taste
flour, as needed
2 ounces clarified butter
4 ounces dry white wine
2 ounces fresh lemon juice
3 tablespoons capers
Servings: 4
1. 1. Gently pound each turkey slice with a meat mallet. Season with salt and pepper and dredge in flour.
2. 2. Sauté the turkey in the clarified butter until golden brown. Remove and hold in a warm place.
3. 3. 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.
4. 4. Serve 2 slices with a portion of the sauce.
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