The legendary Jacques Pépin shows how to use inexpensive turkey breast to make this quick scallopini recipe from his latest cookbook Jacques Pépin Quick & Simple.
"Veal scallopini are expensive," Jacques says. "So I sometimes substitute turkey, either cutting a whole fresh turkey breast into thin slices or buying it already sliced. The most common mistake you can make when preparing scaloppini—either veal and turkey—is to overcook them. These thin pieces of meat will remain moist, tender, and delicious if cooked for only about 1 ½ minutes or so per side, depending on thickness."
Pro Tip: Veal scallopini can be prepared in exactly the same way.
For more French-inspired fare, check out Rach's Chicken with Tarragon Cream Sauce, Green Beans with Shallots, and Rice Pilaf and her husband John's Tarragon Gin Lemonade aka The Left Bank Cocktail.
Adapted from Jacques Pépin Quick & Simple by Jacques Pépin. Copyright © 2020 by Jacques Pépin. Used with permission by Houghton Mifflin Harcourt. All rights reserved.
- 1 tablespoon virgin olive oil
- 1 tablespoon unsalted butter
- 1 pound turkey breast, thinly sliced into four ½-inch-thick scallopini
- ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 6 scallions, greens removed, cleaned and minced (about 1 cup)
- 2 cloves garlic, peeled and finely chopped (about 1 teaspoon)
- ½ cup chicken broth
Heat the oil and butter in a large skillet, preferably nonstick. Meanwhile, season the turkey scallopini with the salt and pepper. When the butter/oil mixture is hot, add the scallopini and sauté over medium-high heat for about 1½ minutes on each side. Remove the sturkey scallopini from the pan, arrange on a serving platter, and set aside in a warm place or a low oven (140°F).
Add the scallions and garlic to the drippings in the pan and sauté for about 10 seconds. Add the chicken stock and cook, stirring to loosen and dissolve the solidified juices, for about 45 seconds.
Pour the mixture over the turkey scallopini and serve immediately.