Sold whole or in medallions, turkey tenderloins are great for family meals as well as fancier occasions.
Turkey Tenderloin Scaloppini
Sold whole or in medallions, turkey tenderloins are great for family meals as well as fancier occasions.
Ingredients
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
Instructions
- 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