Turkey Scaloppine Alla Pizzaiola
|Turkey breast||1 1⁄4 Pound, cut into 1/2 inch thick slices|
|All purpose flour||1 Tablespoon|
|Egg||1 , beaten|
|Olive oil||1 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Prepare Tomato-Caper Sauce and keep warm over lowest heat or set aside, then reheat.
Rinse turkey and pat dry; then place slices between sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Dust with flour; dip into egg mixture to coat lightly.
Melt 1 tablespoon of the butter in oil in a wide frying pan over medium-high heat.
Add turkey, a portion at a time do not crowd pan; cook, turning once, until golden brown on both sides, adding remaining 1 tablespoon butter as needed.
As turkey is cooked, transfer to a warm shallow platter, overlapping pieces slightly; keep warm.
To serve, sprinkle turkey with cheese, then top with hot Tomato-Caper Sauce and garnish with parsley.