A stunning dish that fills you up but doesn’t weigh you down.
8 slices turkey breast tenderloin steaks, about 1 ½ lbs.
½ pound mushrooms
¼ cup flour, or more
Salt and Pepper, to taste
4 tablespoons olive oil
4 tablespoons butter
¼ cup drained capers
½ teaspoon finely minced garlic
2 tablespoons chicken broth
¼ cup finely chopped parsley
Mise en place
Slice the mushrooms and set aside.
- Drain the capers and set aside.
- Chop the parsley and set aside.
- Mince the garlic and set aside.
Making it Happen
- Cut the turkey breast tenderloins into 8 pieces
- Dredge enough of them to fit uncrowdedly in a pan.
- Heat 2 tablespoons of the oil in the pan until it shimmers. I put the stove on medium high heat. Add the turkey slices, cook them until they are golden brown on one side, then flip them and do the other side. This should take about another 2 minutes.
- Transfer the turkey to a plate or large serving bowl, and cover with foil to keep warm.
- Add another tablespoon of oil to the pan and repeat the process of browning more turkey slices. Do this until you get through all the turkey.
- When the last of the turkey is out of the pan, melt a tablespoon of butter in the same pan, and add the mushrooms. Cook them, stirring and shaking the pan for about 5 minutes.
- Then add the capers and garlic, and stir to blend it all.
- Splash in the small amount of chicken broth, let it bubble for a minute, and then swirl in the remaining butter.
- Put cutlets on a plate, top with mushroom mixture, and sprinkle parsley on top.