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turkey breast tenderloins flour salt pepper butter olive oil white wine lemon juice Italian parsley garlic capers lemon wedge
Viewed: 34 - Published at: 6 years agoIngredients
- 1 1/2 lbs turkey breast tenderloins
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 3 tablespoons lemon juice
- 2 tablespoons Italian parsley, chopped, fresh
- 2 garlic cloves, minced
- 2 tablespoons capers
- lemon wedge
Method
- Cut turkey into 1/2 inch thick slices. Place between 2 sheets of plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge turkey slices in mixture.
- Melt 2 tbsp butter with oil in a large skillet over medium high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden. Remove from skillet, and keep warm.
- Add remaining 1 tbsp butter, wine, and juice to the skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
- Stir in parsley, garlic, and capers; spoon over turkey.
- Garnish with lemon wedges and extra parsley, if desired.
