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Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

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.

Step 2    

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.

Serve With

Keep it simple and Italian; either sautéed spinach or spaghetti with garlic and oil would fill the bill.

Suggested Pairing

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.

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