Turkey Scallopine w/Capers & Lemon

If you are looking for a light and refreshing meal you will love this one!

Turkey Scallopine w/Capers & Lemon

Turkey breast, cut in 1/8 in.                  

scallops, 3 oz. each                               8

Salt and white pepper                                       TT

Flour                                                                as needed for dredging

Clarified butter                                                 2 fl. oz.

Dry white wine                                                 4 fl. oz.

Fresh  lemon juice                                            2 fl. oz.

Capers                                                             3 Tbsp.

-Gently pound each turkey slice with a meat mallet. Season w/salt and white pepper and dredge in flour.

-Saute the turkey in the butter until golden brown. Remove and hold in a warm place.

-Deglaze the pan with the wine and then add the lemon juice and capers. Return the turkey to the pan to coat w/the sauce and reheat.

-Serve 2 slice with a portion of sauce.

Broccoli Almondine

Broccoli, fresh                                      2 lb.

Salt and pepper                                    TT

Whole butter                                        2 oz.

Almonds, sliced                                    1 oz.

Garlic clove, minced                             1

Lemon juice                                          2 fl. oz.

-Cut the broccoli into uniform spears. Rinse and sprinkle lightly with salt and pepper.

-Place the broccoli in a single layer in a perforated hotel pan and cook in a convection steamer until tender but slightly crisp, spprox. 3 minutes.

-Melt the butter in a sauté pan. Add the almonds and garlic and cook just until the nuts are lightly browned.

-Arrange the broccoli on plates for service and sprinkle with the lemon juice. Drizzle the almods and butter over the broccoli and serve immediately.