Turkey Tenderloin Scaloppine

Yield: Makes 4 servings

Ingredients

• 1 1/2  pounds  turkey breast tenderloins
• 1/3  cup  all-purpose flour
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 3  tablespoons  butter, divided
• 1  tablespoon  olive oil
• 1/2  cup  dry white wine
• 3  tablespoons  lemon juice
• 2  tablespoons  chopped fresh Italian parsley
• 2  garlic cloves, minced
• 2  tablespoons  capers
• Garnishes: lemon wedges, fresh Italian parsley

Preparation

Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.

Combine flour, salt, and pepper, and dredge turkey in mixture.

Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2minutes 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 parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately. Prep: 15 min., Cook: 15 min.

Note: Serve over hot cooked angel hair pasta, if desired.