Turkey Scaloppini
This recipe was adapted from Scaloppini di Tacchino Rebecca in Cucina Ebraica by Joyce Goldstein. I cut back on the wine and added specific measurements for the flour mixture. I tossed in some leftover flour mixture rather than thickening the sauce longer, but it’s still more liquid than you might expect.
Ingredients
- 1 scant lb turkey tenders (about 4 pieces)
- ¼ c. flour
- ½ tsp. salt
- ¼ tsp. pepper
- other spices to taste
- 2 T. olive oil scant
- ¼ c. chopped parsley
- scant ¼ c. chopped scallion
- ⅔ c. white wine
- scant 2 T. lemon juice
Directions
- If turkey tenders are much more than 2/3" thick, slice to 2/3" thickness.
- Place between sheets of plastic wrap and beat with a meat tenderizer to 1/3" thickness.
- Dredge lightly in a mixture of the flour, salt, and spices.
- Fry in oil for 3 minutes per side.
- Remove from pan and keep warm.
- Once all the tenders are cooked and removed, add wine to pan and cook down somewhat.
- Add remaining ingredients and cook for 3 minutes.
- Pour over turkey and serve.
Variants
The recipe allows chicken breast meat instead, but I haven’t tried that yet.
For Passover, you can pre-coat the turkey tenders in ¼ c. rice (warning: kitniyot), almond, or matzah cake flour (mixed with the spices), dunk in egg (mixed with the salt), and coat with matzah meal.
You can top with young Japanese knotweed shoots instead of scallion.
