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Saturday, January 30, 2010

Friday - Capered Turkey Scaloppine 2/5

found at http://www.filippoberio.com/Recipes/Recipe.asp?id=82

Ingredients:
1/2 cup flour
• 1 1/2 to 2 pounds turkey scaloppine
• Salt
• 2 tablespoons Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
• 1/2 cup water
• 1/4 cup drained capers

Directions:
1. Place the flour on a large sheet of waxed paper. Lay an empty sheet of waxed paper beside it. Season the scaloppine on both sides with salt. Dip into the flour to coat both sides. Shake off excess and place the scaloppine on the empty sheet.

2. Heat the oil in a large sauté pan over medium-hgh heat until very hot. Add the scaloppine in a single layer. Cook for 1 to 2 minutes each side, or until browned. Remove the scaloppine to plates or a serving platter. Add the water and capers to the pan. Scrape the bottom of the pan to remove any browned bits. Bring to a boil. Pour over the scaloppine.

Goes great with a bag of salad!

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