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The New Kitchen Cookbook

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

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. 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.