On Monday, May 31, my husband and I made a delicious and quick weeknight dish, Turkey Scallopini with Capers and Lemon (click here for the recipe at the epicurious.com website) from the February 2000 issue of the late, great Gourmet magazine.
This dish calls for capers, little round green things (insert joke here) found in bottles usually found in the condiments section of supermarkets. They taste a little like pickles.
Although I'd classify this dish as family-friendly, some may not like the capers. Fear not -- they can be brushed off the servings of those who don't like them, and dinner can resume.
This easy-peasy recipe calls for dredging turkey cutlets (sometimes directly labelled turkey scallopini at the supermarket) in flour and cooking in oil.
After the turkey is removed, garlic is cooked, and chicken broth added and the mixture boiled down. Lemon juice, capers and parsley are added to this simple sauce. The turkey is put back the pan and cooked for a moment. Voila.
Be sure to pour the sauce from the pan over the turkey when you've served it. You won't want to leave a drop behind.
Wednesday, June 2, 2010
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