If you're hungry for turkey, but don't want to wait till Thanksgiving to make the mouthwatering meat, serve up this simple turkey scaloppine recipe. It comes together quickly, meaning you can enjoy it as an elegant and flavorful main any time of the week. When using thinly pounded slices of boneless turkey breasts, pay attention to the heat, as you don't want to overcook the poultry. The fast pan sauce is a mixture of white wine, chicken broth, fresh sage, and chopped pancetta. A couple pats of butter add a glossy sheen to the sauce. For a complete pre-Thanksgiving meal, serve with stuffing muffins and a glass of Beaujolais. Want the recipe? Check it out after the break.
Now that I know where to find humanely-raised veal, I'm going to start experimenting with this meat more in the kitchen. Tonight, I'm whipping up an Italian classic, veal piccata.
It starts with flattened meat that's flashed in the pan, then served with a sauce made from butter, capers, lemon, and pan drippings. If you're not a fan of veal, you can substitute another type of protein, such as turkey paillards or thinly pounded pork tenderloin.
Serve the piccata over a bed of steamed egg noodles, and a crisp white wine on the side. For a gourmet Italian dinner in minutes, read on.
An Italian term used to describe a thinly pounded piece of meat, veal, chicken, or pork. Usually it's coated in flour and prepared in a sauté pan. Sometimes it's served with a tomato or wine-based sauce.
Also known as scaloppini.