Turkey Scallopini with Capers and Lemon
4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional
Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.
Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.
Kale and Mashed Potato Mix
Half the recipe of sauteed kale
Half the recipe of olive oil mashed potatoes
Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.
1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Salt and black pepper to taste
Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper
In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.