- 2 tablespoons cooking oil
- 4 turkey cutlets (about 1 1/4 pounds in all)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup flour
- 1/3 cup dry white wine
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon dried marjoram
- 1/2 cup canned crushed tomatoes in thick puree
- 1 tablespoon butter
- 2 tablespoons capers
How to make this recipe
- In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with 1/4 teaspoon of the salt and the pepper. Dredge the turkey in the flour and then shake off any excess. Cook the cutlets until just done, 1 to 2 minutes per side. Remove from the pan and cover loosely with foil to keep warm.
- Decrease the heat to moderate. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan, for 1 minute. Add the broth and marjoram and simmer for 2 minutes longer. Stir in the tomatoes, butter, and the remaining 1/4 teaspoon salt. Simmer until starting to thicken, about 4 minutes. Stir in the capers. Spoon the sauce over the scaloppine.
Keep it simple and Italian; either sauteed spinach or spaghetti with garlic and oil would fill the bill.
An Italian wine is a natural here; a bottle of Sangiovese-based Chianti from Tuscany in Italy would be perfect. Another alternative, also made from Sangiovese grapes, is a Rosso di Montalcino.