Recipes

Preheat oven to 200 degrees F. Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness. Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside. In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm. Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.1 whole turkey breast, approximately 1 1/2 to 2 pounds Kosher salt Freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter 2 tablespoons finely chopped shallots 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 2 tablespoons freshly chopped parsley leaves

Recipe Summary Difficulty: Easy Prep Time: 35 minutes Cook Time: 10 minutes Yield: 4 servings