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Turkey Cutlets with Capers, Lemon and Thyme

Yes, this turkey cutlets recipe is as delicious as the sound of its name and also quite easy to prepare.

Turkey meat is not just for the holidays. Turkey meat is lean and healthy and a good alternative to chicken in many recipes all year around. In Italy, chicken or turkey breast cutlets are often used instead of veal to prepare different Scaloppine recipes.

In this scaloppine recipe, the turkey breast cutlets are cooked with a nice lemon, capers and fresh thyme sauce. However they are extremely versatile and you can try them also breaded and fried, for example, Milanese style, or even just pan seared in olive oil, with a little garlic, a dash of white wine, oregano and a few fresh cherry tomatoes, in a tasty Pizzaiola style.

Ingredients and Instructions (serves 4):

  1. Thoroughly rinse the capers to eliminate all the salt, drain them, pat dry with paper towel then chop finely and set aside.

  2. Heat the olive oil in a large pan over medium-low fire; meanwhile sprinkle both sides of the cutlets with a little salt. Lay the turkey cutlets in the pan and let them cook one minute each side; this should give them just enough time to cook through without starting to brown.

  3. Sprinkle the flour on the cutlets and let them absorb it fully, then pour enough of vegetable stock or water just to cover the cutlets and let them cook gently until the liquid is reduced by half. Remove the cutlets from the pan, transfer to a serving dish, and cover with aluminum foil to keep warm.

  4. Return the pan with the cooking liquid to a low fire, scrape the bottom with a wooden spoon or spatula, then stir in the capers and the fresh thyme and continue mixing the sauce for a minute or so, until all the flavors are combined. Remove the sauce from the heat and stir in the lemon juice.

  5. Pour the capers and thyme sauce over the turkey cutlets and serve right away.

Wine Pairing Suggestions: Verdicchio, Orvieto Classico or Pinot Grigio are my wine suggestions for this turkey cutlets recipe.

Buon appetito!

Cinzia Aversa, 2013

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This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.



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