Turkey Tenderloin Scaloppini
Turkey Tenderloin Scaloppini
Sold whole or in medallions, turkey tenderloins are great for family meals as well as fancier occasions.
Ingrediënten
Makes 4 servings / Prep: 15 min., Cook: 15 min.
- 2 turkey breast tenderloins about 1½ pounds
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- ½ cup dry white wine
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves minced
- 2 tablespoons capers
- Hot cooked angel hair pasta optional
- Garnishes:
- lemon wedges
- fresh flat-leaf parsley
Instructies
- Cut tenderloins into ½-inch-thick slices.
- Place between 2 sheets of heavy-duty plastic wrap, and flatten to ⅛-inch thickness, using a rolling pin or the flat side of a meat mallet.
- Combine flour, salt, and pepper; dredge turkey in mixture.
- Melt 2 tablespoons butter with oil in a large skillet over medium-high heat.
- Add turkey; cook, in batches, 1½ minutes on each side or until golden.
- Remove from skillet, and keep warm.
- Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet.
- Cook 2 minutes or just until thoroughly heated.
- Stir in 2 tablespoons parsley, garlic, and capers; spoon over turkey.
- Serve immediately over hot cooked pasta, if desired.
- Garnish, if desired
