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Categories:Viewed: 2 - Published at: 5 years ago
Ingredients
- 1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 to 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
Method
- 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 saute turkey until browned on both sides and just cooked through, about 4 minutes total.
- Transfer to a platter and keep warm, covered.
- Dredge and saute 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.
