The zingy, bright essence of lemon, the zesty, tart, tang of lime and the withering ruby red goodness of grapefruit, wake up my tastebuds and have my salivary glands dancing around my tongue in delight.
My kids know when I try to bake, because its never chocolate (yes, a sacrilege)…..its always lemon or lime.
Crunchy lime cooler cookies, gooey lemon bars, light lemon cupcakes with lavender frosting, Lemon drop martinis…..so many tropical combinations. I need a few lemon and lime trees to keep me happy.
Especially in New England, where the cold and dreary winter can make one go mad before January 3rd, the island sparkle of citrus helps to ease the pain.
Tonight, after the grey, wet, windy, dreary weekend and Monday blues, I needed that zing. So I dusted off my favorite veal piccata recipe and adapted it to turkey breast.
Grocers now stock Turkey in so many different cuts. My favorite is turkey breast for scaloppine, thinly sliced turkey breast perfect for making a piccata.
The turkey slices, when dredged in seasoned flour and lightly sauteed, cook up in under ten minutes, which makes this dish perfect for those late at work or last minute meals.
- 1 lb turkey breast, cut for scaloppine
- 1 cup all purpose flour
- 2 tblspn olive oil
- 1 tblspn butter
- 1/4 cup dry white wine, room temp
- 1 tblspn fresh lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
Lightly dredge turkey slices in flour seasoned with salt and pepper. In a large saute or fry pan, heat olive oil over medium high heat. Place dredged turkey slices into heated pan and saute each side for four to five minutes, until light brown.
Remove turkey slices and set aside on platter.
In the same saute pan add butter and melt, over medium heat. Add white wine and deglaze pan. Add lemon juice and simmer for one minute. Toss in chopped parsley and remove from heat. Pour sauce over turkey and serve with rice or noodles.