| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken and, Capers | 1 | Servings |
INGREDIENTS
| 2 1/2 | tb | Olive oil |
| 3 | Cloves garlic – minced; up to 4 | |
| 1 | lb | Turkey cutlets or medallions; thinly sliced and pounded thin |
| 3/4 | c | Flour |
| Freshly ground pepper | ||
| Salt – to lightly season | ||
| 1/2 | c | White wine |
| 1 1/2 | c | Coarsely chopped canned plum or Italian tomatoes; (use liquid as well) |
| 1 | tb | Butter |
| 2 | Cloves minced garlic; (separate) | |
| 1/2 | ts | Oregano |
| 1/8 | ts | Basil |
| 2 | ts | Parsley |
| 2 | tb | Capers; (smaller size) |
INSTRUCTIONS
In a heavy skillet, heat the oil over medium heat and brown the minced garlic, making sure it does not burn. Skim garlic out of pan and remove pan from heat. Meanwhile, prepare turkey cutlets or medallions and dust in flour, seasoning lightly with salt and pepper. Brown cutlets over high heat, rapidly adding a bit more oil if necessary. Transfer to a platter. Remove excess fat from skillet. Add butter and second amount of garlic. Brown garlic lightly then add, over medium heat, the white wine and chopped tomatoes. Allow to gently bubble and permit liquid to thicken slightly. Stir in herbs and capers.Add the sauteed turkey pieces and allow to cook in sauce to absorb flavor. Turn finished dish onto warm platter, covering meat with any remaining sauce. Top with fresh sprigs of parsley. Serving suggestion: offer with oven roasted potatoes cut in quarters, sauteed zucchini and a green salad. Serves 4. NOTES : This dish is traditionally made with veal, but low-fat turkey cutlets work very well. Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 26, 1998
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