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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Turkey Tenderloin Scaloppine Recipe

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This recipe for Turkey Tenderloin Scaloppine is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. turkey breast tenderloins
1/3 C. flour
1/2 Tsp. salt and pepper
3 Tbsp. butter, divided
1 Tbsp. olive oil
1/2 C. dry white wine
3 Tbsp. lemon juice
2 Tbsp. chopped fresh Italian parsley
2 garlic cloves, minced
2 Tbsp. capers
1 Jar Artichoke Hearts, drained
1 Jar mushroom, sliced or fresh mushrooms
Garnishes: Lemon wedges, fresh Italian parsley
Directions:
Directions:
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 Tbsp. butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden.
Remove from skillet, and keep warm.

Add remaining 1 Tbsp. 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, artichoke hearts, mushrooms, and capers; spoon over turkey.

Garnish, if desired. Serve immediately.

Note: Serve over hot cooked angel hair pasta.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use chicken in this recipe also. I added the artichoke hearts and mushrooms to the original recipe from Southern Living.

 

 

 

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