Scaloppine di Tacchino Rebecca

Name: Scaloppine di Tacchino Rebecca (Turkey Scallops with Herbs)
Yield: Serves 3 or 4
Cuisine: Italian
Ingredients: Juice of 1 lemon; 1 cup dry white wine; 3 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons chopped green onions; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 1 pound boneless turkey breast, sliced ⅔ inch thick, or boneless, skinless chicken breast halves; All-purpose flour for coating

Turkey Scallops with Herbs

Preparation info

Serves
3 or 4

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Here is another dish named after Rebecca, the ubiquitous Jewish housewife. Economical and low-fat sliced turkey breast and boneless chicken breasts have become the veal scaloppine of the nineties. This authentic Italian turkey scaloppine was way ahead of the trend. A similar dish made with veal is also named after Rebecca.

Ingredients

1 pound boneless turkey breast, sliced ⅔ inch thick, or boneless, skinless chicken breast halves
All-purpose flour for coating
Salt and freshly ground b

Europe
Italy
Main course
Mediterranean

Method

One at a time, place the turkey or chicken breasts between 2 sheets of plastic wrap and pound to a uniform thickness of about ⅓ inch. Do not pound too thin or the meat will tear. Spread the flour on a plate and season with the salt and pepper. Dip the pounded breast meat in the flour, coating both side