Turkey Cutlet Pizzaiola With Capers

In hermeneutical debate it is often asked whether it is right to assume that all of Moses' law remains unless it is specifically abolished, or if it is right to assume that it is all abolished unless it is specifically stated to remain. In one sense the question is irrelevant, for it is the entire Old Covenant that is abolished (2 Cor. 3) and not just certain categories of the law. But in another sense the question is wrong, for Christ's claim (Mt. 5:18-20) is that all of Moses is to be continually taught and observed-only, in the new form He gives it. It is all of the law that remains, but it is to be obeyed as interpreted by Christ.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Capers, Chicken and	1	Servings

INGREDIENTS

2 1/2	T	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	T	Butter
2		Cloves minced garlic
		separate
1/2	t	Oregano
1/8	t	Basil
2	t	Parsley
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3890 Calories From Fat: 2304 Total Fat: 258g Cholesterol: 1000.7mg Sodium: 3591.7mg Potassium: 3042.9mg Carbohydrates: 117.2g Fiber: 7g Sugar: 26.2g Protein: 249.8g