I just returned from a quick trip to Corpus Christi, Texas where my big sis lives to celebrate my niece’s 8 bday.. I had such a great time, there was chicken, potato salad and cake- oh cake how I love thee. While I was on my second piece of cake (yes second–I was stressed!!) I couldn’t shake the feeling of guilt knowing I had left town without completing the chapters I needed to read for class. I tried to shake it off , but it was there and wouldn’t let me enjoy my cake..darn I instantly knew what was waiting for me at home–late nights of catching up.. I am so close I can taste the end of this horribly bitter semester.
So I returned home and attempted to begin reading…then I almost tripped over the pile of laundry staring at me…Agghh. Laundry complete I sat down to read..”what’s for dinner?” really?? Okay yes, in these intense times of complete failure , mixed with the guilt that I should of read these chapters two weeks ago- I cooked dinner all the while thanking the turkey who provided me with fabulous cutlets– praised the glorious capers, white wine, lemon and butter I knew would provide me strength to read…baby..read…
I sat down with my family and I by chance glanced slightly around the room….then clarity hit me..my goodness I have the secret weapon to end this madness..my my my am I ever slow..I will share my secret weapon..in another post..right now I want to enjoy my cutlets and smile from the inside…those chapters are so done. I give you Turkey Scaloppine with Lemon-Caper Sauce and Garlic Sauteed Spinach….Enjoy!!
Turkey Scaloppine with Lemon-Caper Sauce and Garlic-Sauteed Spinach
By Dave Lieberman
lightly adapted by sweetlife—only change I used turkey…
for the spinach
10 ounces curly, whole leaf spinach, rinsed and large stems plucked
3 tbsp extra virgin olive oil
3 to 4 garlic cloves, thinly sliced
for the turkey
2 boneless skinless turkey breasts, about 1 1/2 pounds total
1/3 cup all purpose flour
1 tsp salt
15 grinds fresh black pepper
1/3 cup white wine
2 tbsp capers
1 tbsp unsalted butter
make the spinach- bring a large pot of salted water to a boil. Throw in the spinach and let it wilt for 30 seconds to a minute, then remove to a strainer.
Heat the olive oil in a large skillet over high heat. Add the garlic and saute for 30 seconds to a minute, but don’t brown. Add the strained, wilted spinach and toss in the hot oil and garlic. cook until hot but not so much that the spinach loses its dark green freshness. Season with salt to taste. keep warm while you prepare the turkey.
Cut the turkey breasts in half lenghtwise. Pound each slice with a heavy saucepan (or mallet) between two sheets of plastic wrap until they are half as thick. Combine the flour, salt, and pepper and mix thoroughly. Dredge each piece of chicken in the flour mixture until fully and evenly coated.
Heat 1/4 cup olive oil in a nonstick skillet over high heat until smoking. add the turkey pieces and fry just until lightly browned on both sides. The thin pieces of turkey will cook quickly, so be careful not to overcook. Remove the turkey from the pan and set aside. Add the wine to the pan and reduce by half. Add the capers and butter and cook another minute or so, until the butter has melted and the mixture has slightly thickened.
Pour the sauce over the chicken and finish with a squeeze of lemon over each piece. Serve with the spinach.