Turkey Scaloppine Limone
Thin turkey cutlets in a quick and tangy lemon sauce are a treat for the whole family. Steamed rice or mashed potatoes are perfect for soaking up the sauce. You won't want to waste a drop.
Credit: Eater's Choice
Servings: 8
Ingredients:
Turkey
* 2 pounds turkey cutlets
* 1/2 cup unbleached white flour
* 3 tablespoons olive oil
* 2 tablespoons margarine
* Salt and freshly ground pepper
Sauce
* 2 tablespoons margarine
* 1/4 cup fresh lemon juice (about 1 lemon)
* 1 tablespoon unbleached white flour
* 1/3 cup chopped parsley
* 1 pound mushrooms, sliced
* 2 lemons, thinly sliced
Directions:
Place cutlets between 2 pieces of wax paper and pound with meat mallet or rolling pin until thin. Place flour on a plate. Dip each cutlet in flour, coating it on both sides, and place on a large plate. When the plate is completely covered with 1 layer of cutlets, cover them with a sheet of wax paper to hold the next layer.
Heat olive oil and margarine in a large pan or wok. When very hot, place cutlets in frying pan. Do not crowd cutlets. When the edges turn white, turn cutlets and cook them until they become light brown and are no longer pink inside. (Cutlets cook very quickly.) Turn again. (Do not overcook, or cutlets will be tough.) Remove cutlets to a plate and salt and pepper them liberally. Do not clean skillet. Remove all but 1 to 2 tablespoons oil.
Melt margarine in skillet. Add lemon juice. Sprinkle on flour and blend into mixture. Add parsley and mushrooms, stirring until mushrooms are covered with sauce. Add cutlets. Stir and turn cutlets until they are covered with sauce, but do not overcook them. Garnish with lemon slices and serve immediately.
