How's everyone doing?! 

I'm on cloud 9 right now!  The quarter is pretty much over and we received our grades for our Garde Manger final practical.  We did a 6-course meal (salad, consomme, fish course, intermezzo sorbet, beef entree, and dessert).  We were in teams of 3 and we found out we got an A!  Which is a major big deal, because it's EXTREMELY hard to get an A from the chef we have – and we've done it twice – with our midterm and now with our final!  How awesome is that?!

Anyway, scallopine is usually done with veal, but I saw some turkey breast fillets on sale at the grocery this week and knew I could pull together something quick and tasty with them.  Lemon and capers are such a classic combo and this comes together in such a quick amount of time!  Fancy without the fuss!


2 turkey breasts, pounded flat and cut in half
salt and pepper, to taste
flour, for dredging
2 tablespoons unsalted butter
1/2 cup white wine
juice from 1 lemon
1 tablespoon capers

Season the turkey breasts with salt and pepper. Dredge in the flour, dusting off excess.

Heat the butter in a large saute pan under medium high heat.  Add the turkey and saute until golden brown on both sides.  Remove from pan and keep covered and warm.

Deglaze the pan with the white wine and add lemon juice and capers.  Return the turkey to the pan and coat with sauce.

Serve turkey over rice and vegetables and any excess sauce.  Dig on in!

I told you it was easy!  And it's ready in no time – what are you waiting for?!