Turkeyscaloppinewithlemon Recipes

TURKEY SCALLOPINI WITH LEMON AND CAPERS

Steps:

• Pat turkey dry and season with salt and pepper.
• Coat the slices in flour and shake off any excess.
• Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
• Remove to a covered platter and keep warm.
• Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
• Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
• Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
• Boil broth until reduced to about 3/4 cup.
• Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
• Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.

TURKEY SCALOPPINE WITH LEMON SAUCE

Steps:

• Cook couscous in water as directed on package, omitting oil; cover to keep warm.
• Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
• Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.

TURKEY SCALOPPINE WITH LEMON

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.

TURKEY SCALLOPINI WITH CREAMY LEMON SAUCE

Steps:

• Cut the turkey breast tenderloins into cutlets: Place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Set aside.
• In a shallow bowl combine coconut flour, garlic powder, paprika, salt, and pepper.
• In another shallow bowl combine pork rind panko crumbs and grated parmesan cheese.
• In a third bowl, whisk together the egg and water.
• Set a large frying pan over medium high heat and add 2 tablespoons butter.
• Dredge turkey cutlets in flour mixture, then dip in egg mixture, and finally coat each cutlet with the crumbs mixture.
• Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162˚F and 165˚F. Do not forcefully try to flip the cutlets; if there's resistance, it means that it's not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets.
• Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet.
• When done, remove cutlets from the skillet and set aside on a plate.
• TO MAKE THE SAUCE:
• Wipe down the skillet; return skillet to the heat and melt 1 tablespoon butter.
• To the melted butter add the garlic and cook for 20 seconds, or until fragrant.
• Whisk in the chicken broth and lemon juice; bring mixture to a boil and cook until liquid is reduced by half.
• Whisk in the heavy cream; continue to whisk until fully combined and heated through.
• Taste sauce for salt and pepper; adjust accordingly.
• Pour the sauce over the cutlets.
• Garnish with parsley and lemon slices.
• Serve.

TURKEY SCALLOPINI

Steps:

• Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

TURKEY SCALLOPINI WITH CAPERS AND LEMON

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.