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Turkey Scaloppine with Garlic and Bay Leaves
from Cooking with Craig Claiborne and Pierre Franey , page 187
Recommended Wine: Alois Lageder Pinot Bianco 2013
Turkey breasts can be purchased pre-sliced, skinless and boneless. Alternatively, you can buy the breast whole, remove skin, de-bone and then slice the meat on the bias. Either way, before cooking, place each slice between sheets of plastic wrap and, using a flat mallet (or heavy frying pan), flatten the slices one at a time lightly and uniformly. Do not break the flesh.
INGREDIENTS4 turkey scaloppine
Salt and pepper to taste
1/4 cup flour
5 tablespoons butter
4 cloves of garlic, peeled and cut in 1/2 lengthwise
2 bay leaves, split in 1/2
1/4 cup dry white wine
1/4 cup chicken broth
PREPARATION1. Sprinkle the scaloppine with salt and pepper. Dip them on both sides in flour.
2. Select a skillet wide enough to accommodate 2 scaloppine or more at a time.
3. Melt 3 tablespoons of the butter in the skillet and, when it is hot, add the scaloppine. Scatter the garlic and bay leaves over and around the scaloppine.
4. Cook the scaloppine for about one minute, or until golden brown on one side. Turn and cook on the other side for about one minute. Transfer them to a warm serving dish.
5. Cook the remaining scaloppine, adding a bit more butter as necessary. Remove to serving dish.
6. Add the wine to the skillet and cook until it has almost evaporated. Add the broth and cook briefly. Add salt and pepper to taste. Cook down briefly and pour the sauce over the scaloppine.