Turkey Scallopini With Lemon Caper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY SCALOPPINE WITH LEMON SAUCE



Turkey Scaloppine with Lemon Sauce image

Italian dinner ready in just 15 minutes! Enjoy succulent turkey with sauce served over couscous - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 13

1 cup uncooked whole wheat couscous
1 1/2 cups water
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1 cup fat-free (skim) milk
1 teaspoon all-natural butter-flavor granules
1/4 teaspoon grated lemon peel
6 uncooked turkey breast slices (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley

Steps:

  • Cook couscous in water as directed on package, omitting oil; cover to keep warm.
  • Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
  • Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 55 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

TURKEY BREAST WITH LEMON AND CAPER SAUCE



Turkey Breast with Lemon and Caper Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield about 8 servings

Number Of Ingredients 13

Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme, plus more for garnish, optional
2 sprigs fresh rosemary, plus more for garnish, optional
10 tablespoons unsalted butter
1/2 cup white wine
2 cups turkey stock
1 tablespoon small capers in brine, rinsed
1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional
Zest of 1 lemon
1 shallot, minced

Steps:

  • Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
  • Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
  • Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
  • Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
  • Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
  • Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

TURKEY PICCATA WITH CAPERS



Turkey Piccata with Capers image

Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1/2 cup chicken broth
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 tablespoon capers, drained

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

Nutrition Facts :

TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey cutlets
3 tablespoons butter or margarine
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

TURKEY SCALLOPINI WITH LEMON CAPER SAUCE



Turkey Scallopini With Lemon Caper Sauce image

Turkey breast cutlets (now conveniently available pre-cut at the local grocery) have a texture and flavor similar to veal (which I don't eat) and is more flavorful than chicken, but it works across the board, to your preference. Make extra sauce if you want to serve over pasta or rice: this is an amount sufficient for the scallopini. Adapted from a Craig Claiborn recipe. Can be made ahead and frozen, thaw/reheat to serve over freshly-prepared pasta or rice.

Provided by East Wind Goddess

Categories     < 60 Mins

Time 1h

Yield 4 scallopini with sauce, 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs turkey breast, raw, sliced 1/4 inch thick
1/2 cup all-purpose flour
3 tablespoons olive oil
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup white wine
4 tablespoons lemon juice, fresh
1 teaspoon lemon zest
2 tablespoons capers, rinsed
2 tablespoons parsley (Italian parsley)

Steps:

  • Rinse turkey and pat dry and season with salt and pepper.
  • Dredge half of turkey slices in flour, shaking off excess.
  • Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sauté cutlets until browned on both sides and just cooked through, (about 5 minutes).
  • Transfer to a platter and keep warm, covered.
  • Dredge and sauté remaining turkey with the remaining oil in same manner.
  • Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter.
  • Add broth and wine, and deglaze over moderately high heat.
  • Saute until liquid is reduced to about 3/4 cup.
  • Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
  • Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

TURKEY SCALLOPINI WITH LEMON AND CAPERS



Turkey Scallopini With Lemon and Capers image

This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending on just how thick your cutlets actually are and whether you are browning and cooking the turkey cutlets on an electric or a gas stove [more time for electric, less for gas]. The amounts for the herbs and capers do not have to be precise; an approximation according to your likes works fine!

Provided by Gaia22

Categories     Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sliced raw turkey cutlets (1/4-inch thick)
salt, to taste
fresh ground pepper, to taste
1/2 cup all-purpose flour
4 tablespoons olive oil
2 large garlic cloves, minced
1 cup chicken broth or 1 cup homemade turkey broth
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter

Steps:

  • Pat turkey dry and season with salt and pepper.
  • Coat the slices in flour and shake off any excess.
  • Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
  • Remove to a covered platter and keep warm.
  • Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
  • Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
  • Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
  • Boil broth until reduced to about 3/4 cup.
  • Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
  • Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.

Nutrition Facts : Calories 438.5, Fat 22.5, SaturatedFat 6.5, Cholesterol 117.4, Sodium 456, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 43.3

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

Steps:

  • Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
  • Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
  • Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
  • Garnish with the lemon supremes and serve.

TURKEY SCALLOPINI WITH CAPERS AND LEMON



Turkey Scallopini with Capers and Lemon image

Categories     Garlic     Poultry     turkey     Sauté     Dinner     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 to 1 1/2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
  • Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

SAUTEED TURKEY WITH LEMON AND CAPERS



Sauteed Turkey With Lemon and Capers image

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 3 servings

Number Of Ingredients 12

3/4 pound boneless, skinless turkey breasts
2 tablespoons flour
1 tablespoon butter
1 1/2 teaspoons canola oil
3 tablespoons dry white wine
2 teaspoons Dijon mustard
4 tablespoons nonfat plain yogurt
3 tablespoons light sour cream
1 tablespoon lemon juice
1 tablespoon capers
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
  • Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
  • Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

TURKEY SCALLOPINI



Turkey Scallopini image

Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (17.6 ounces) turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley

Steps:

  • Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.

More about "turkey scallopini with lemon caper sauce recipes"

TURKEY SCALLOPINI WITH CAPERS AND LEMON - BIG FLAVORS …
turkey-scallopini-with-capers-and-lemon-big-flavors image
2011-01-13 Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced …
From bigflavorstinykitchen.com


TURKEY SCALLOPINI WITH FRESH LEMON SAUCE - CHATELAINE
turkey-scallopini-with-fresh-lemon-sauce-chatelaine image
Instructions. In a pie plate or large plate, stir flour with salt. Lightly coat each piece of scallopini. Shake off excess. Heat oil in a large, non-stick frying pan set over medium heat. Add ...
From chatelaine.com


LEMON TURKEY SCALOPPINE | CANADIAN LIVING
lemon-turkey-scaloppine-canadian-living image
2005-07-14 Method. In shallow dish, combine flour, paprika, salt and pepper; add turkey and turn to coat, shaking off excess. In large skillet, heat oil over medium-high heat; brown turkey. Remove to plate. Add stock, lemon juice …
From canadianliving.com


TURKEY SCALLOPINI WITH CAPERS AND LEMON RECIPE
2017-01-31 Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. …
From cookingchanneltv.com
Cuisine Italian
Category Main-Dish
Servings 4
Total Time 40 mins


TURKEY SCALOPPINE WITH TOMATOES AND CAPERS RECIPE - FOOD & WINE
Dredge the turkey in the flour and then shake off any excess. Cook the cutlets until just done, 1 to 2 minutes per side. Remove from the pan and cover loosely with foil to keep warm. Cook the ...
From foodandwine.com


SCALOPPINE IN LEMON-CAPER SAUCE - LIDIA
Directions. Squeeze the juice from 1 ½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove the pits and set the …
From lidiasitaly.com


PORK SCALLOPINI WITH LEMON CAPER SAUCE ~ THE RECIPE BANDIT
Instructions. Fold a large piece of plastic wrap in half. Taking the pork chops one at a time, cover each chop with the plastic wrap it and pound with a meat mallet until about 1/4 inch …
From therecipebandit.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE RECIPE - FOOD NEWS
Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and …
From foodnewsnews.com


TURKEY BREAST WITH LEMON AND CAPER SAUCE RECIPE - FOOD NEWS
How to make lemon caper sauce for Turkey? Combine flour, salt, and pepper; dredge turkey in mixture. Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat; add turkey, and …
From foodnewsnews.com


TURKEY SCALLOPINI WITH CAPERS AND LEMON RECIPE - COOKING INDEX
Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and …
From cookingindex.com


TURKEY SCALOPPINE WITH LEMON AND CAPERS - KOSHER BY GLORIA
2016-05-09 Mix flour and white pepper in shallow dish. Rinse turkey and pat dry. Juice one lemon. Slice the other one thinly. Remove pits. Rinse and drain capers. Pour two tablespoons …
From kosherbygloria.com


TURKEY SCALLOPINI WITH CAPERS AND LEMON : RECIPES : COOKING …
Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not …
From cookingchanneltv.com


TURKEY SCALOPPINE WITH LEMON-CAPER SAUCE AND GARLIC ... - SWEET LIFE
2010-04-20 Turkey Scaloppine with Lemon-Caper Sauce and Garlic-Sauteed Spinach. By Dave Lieberman lightly adapted by sweetlife—only change I used turkey… Dave’s Dinners. …
From sweetlifebake.com


SCALLOPINE IN LEMON-CAPER SAUCE | COOKSTR.COM
Remove the pits and set the lemon slices aside. Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the …
From cookstr.com


TWO EASY TURKEY OR CHICKEN SCALLOPINI RECIPES | WHAT'S COOKIN' …
2020-06-17 Bring to a boil and cook 1-2 minutes. Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened then …
From whatscookinitalianstylecuisine.com


RECIPE: TURKEY TENDER PARMESAN WITH LEMON CAPER SAUCE
Many chicken breast recipes can be reworked without much adaptation to substitute turkey tenders, and it helps in meal planning to know that a turkey tender is approximately the same …
From wrongdirectionfarm.com


TURKEY SCALLOPINI WITH LEMON CAPER SAUCE - PLAIN.RECIPES
Rinse turkey and pat dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then …
From plain.recipes


TURKEY SCALLOPINI WITH LEMON CAPER SAUCE- WIKIFOODHUB
Rinse turkey and pat dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then …
From wikifoodhub.com


SCALLOPINE IN LEMON-CAPER SAUCE FROM LIDIA BASTIANICH
2010-04-28 2 tablespoons chopped fresh Italian parsley. Preparation: Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut …
From cookingbythebook.com


LEMON CHICKEN SCALLOPINI WITH CAPERS AND OLIVES
2022-01-21 Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper. Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off …
From lifeloveandgoodfood.com


VEAL SCALLOPINI RECIPE WITH LEMON AND CAPERS - THE SPRUCE EATS
2021-10-20 Add the capers to the pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan. Whisk …
From thespruceeats.com


PORK SCALLOPINI WITH CAPERS, LEMON & BUTTER - INSPIRATION KITCHEN
2013-09-19 In a large skillet, heat the olive oil over medium heat. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate and place in oven to keep warm. Melt a …
From inspirationkitchen.com


TURKEY CUTLETS WITH LEMON-CAPER SAUCE RECIPE | EATINGWELL
Step 2. Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to …
From eatingwell.com


10-MINUTE PAN-SEARED LEMON-HERB TURKEY BREAST RECIPE
2021-03-14 Steps to Make It. Gather the ingredients. Heat a cast-iron pan or heavy skillet over medium-high heat. Season the turkey cutlets with sea salt and a few grinds of pepper. Place …
From thespruceeats.com


30 MINUTE PORK SCALLOPINI WITH LEMONS AND CAPERS - FOODIECRUSH
2015-02-11 Heat a large skillet on medium high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or …
From foodiecrush.com


TURKEY SCALLOPINI WITH KALE IN MUSTARD LEMON SAUCE
Sep 13, 2013 - blog about food, fresh, vegetables, cooking, canning, eating, healthy, delicious, pork, lamb, chicken, beef.
From pinterest.ca


RECIPE: TURKEY SCALLOPINI WITH LEMON SAUCE (USING TURKEY BREAST …
Turkey Scallopini with Lemon Sauce (using turkey breast slices), Main Dishes, Chicken, Poultry. We collect recipes, old, new, home to thousands of recipes shared by our visitors …
From recipelink.com


PORK SCALLOPINI WITH BUTTER CAPER SAUCE - RECIPESCHOICE.COM
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Pork Scallopini With Butter Caper Sauce : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


TURKEY CUTLETS WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
Step 2. Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat; add turkey, and cook, in batches, 1 1/2 minutes on each side or until golden. Transfer to a serving dish, and keep …
From myrecipes.com


Related Search