Turkey Piccata

Ingredients

• 4 servings pepper black freshly ground
• 0.5 cup flour all-purpose
• 4 servings kosher salt 
• 0.3 cup juice of lemon freshly squeezed
• 2 tablespoons olive oil 
• 2 tablespoons freshly parsley leaves chopped
• 2 tablespoons shallots finely chopped
• 1  turkey breast whole
• 6 tablespoons butter unsalted
• 0.5 cup white wine 

Equipment

• frying pan
• oven
• whisk
• plastic wrap

Directions

1. Watch how to make this recipe.
2. Preheat oven to 200 degrees F.
3. Cut the turkey breast crosswise into 1/2-inch pieces.
4. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
5. Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
6. In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter.
7. Place in oven to keep warm.
8. Reduce the heat to low and add the shallots to the pan.
9. Saute for 1 to 2 minutes or until they begin to turn translucent.
10. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes.
11. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary.
12. Pour sauce over turkey, sprinkle with parsley, and serve immediately.