- 1 pound skinless, boneless turkey breast
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 5 tablespoons Butter, divided
- 1/2 cup dry vermouth
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced flat leaf parsley
- 1/4 cup shredded Parmesan cheese, (optional)
- lemon zest, (optional)
Turkey is substituted for veal in this classic Italian dish.
- Have the meat cutter remove the tendon from turkey breast and cut into scaloppine (thin slices). Season turkey slices with salt and pepper. Dredge in flour, shaking off excess; set aside. Heat oil and 4 tablespoons of butter in large skillet over medium-high heat. Add turkey slices and sauté (in batches, if necessary) until golden brown and no longer pink in center; about 1-2 minutes per side. Transfer to serving platter and keep warm. Repeat with remaining turkey slices. Pour vermouth and lemon juice into skillet, scraping up browned bits. Bring to a boil and cook over high heat until slightly reduced, about 3-4 minutes. Pour any accumulated turkey juices from platter into skillet. Reduce heat to low and stir in remaining 2 tablespoons butter. Pour lemon sauce over turkey slices and garnish with parsley, Parmesan and lemon zest, if desired.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.