- 1-1/2 lb (1/4" Thick) Sliced Raw Turkey Cutlets
- 1/2 Cup All-Purpose Flour
- 4 Tbs Olive Oil
- 2 Garlic Cloves - Minced
- 1 Cup Chicken Broth
- 1 to 1-1/2 Tbs Fresh Lemon Juice
- 2 Tbs Capers - Rinsed
- 2 Tbs Chopped Fresh Flat-Leaf Parsley
- 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.
- Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.
Active Time: 25 min Start to finish: 25 min
Gourmet (February 2000)