We love the sweet-sour taste of classic veal scaloppini, but we have started using turkey cutlets in our peppery version. Turkey has such a rich taste, plus it’s leaner and less expensive than veal. This recipe is simple enough for everyday dinners, but it tastes special enough that you can eat it by candlelight, especially when it’s served with our almond rice pilaf.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Push the onion to the side of the pan and add 1 more tablespoon of the butter.
Step 2
Season the turkey with the salt and 1/2 teaspoon of the pepper and add to the pan. Turn the heat up to medium-high and cook the turkey until browned on both sides, about 4 minutes total. Transfer the turkey to a platter and cover loosely with aluminum foil.
Step 3
Add the chicken broth, vinegar, and the remaining 1/2 teaspoon pepper to the pan with the onion. Turn the heat up to high and simmer until the liquid is reduced by half, 5 to 7 minutes. Reduce the heat to medium and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Return the turkey, along with any accumulated juices, to the skillet and cook, turning occasionally, until cooked through, about 1 minute.
a bit more, y’all
Step 4
If you can adjust your pepper mill, the more coarsely ground the pepper, the better for this sauce.
