9.19.2010

Dinner : Turkey Scallopini with Caprese Salad

For the salad, combine halved (or quartered, depending on the size) cherry tomatoes, diced fresh mozzarella and minced fresh basil in a large bowl with a dressing of olive oil, salt and pepper.  Allow to sit for 10 or 15 minutes before serving, so that the flavours can combine.

For the scallopini, season thin-sliced turkey cutlets with salt and pepper, dust with flour and cook in a couple of teaspoons of olive oil, in a non-stick skillet over medium-high heat.  They will take about 2 minutes on each side.  Remove the turkey from the pan and add a small handful of capers, a few tablespoons of red wine vinegar, a handful of chopped fresh parsley and a couple tablespoons of butter.  When the butter is fully melted, pour the sauce over the turkey to serve.

ps
I forgot to add the parsley to the sauce before I took the picture.
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