Ingredients
2tbspcooking oil
4turkey cutlets,(about 1¼ lbs in all)
½tspsalt
¼tspfresh ground black pepper
1cupflour
1cupdry white wine
½cupchicken broth,low sodium, canned
½tspdried marjoram
½cuptomatoes in thick puree,canned, crushed
1tbspbutter
2tbspcapers
Preparation
In a large nonstick frying pan, heat the oil over moderately high heat.
Season the turkey with ¼ teaspoon of the salt and the pepper. Dredge the turkey in the flour and then shake off any excess.
Cook the cutlets for 1 to 2 minutes per side, until just done. Remove from the pan and cover loosely with foil to keep warm.
Decrease the heat to moderate. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan, for 1 minute. Add the broth and marjoram and simmer for 2 minutes longer.
Stir in the tomatoes, butter and the remaining ¼ teaspoon of salt. Simmer for about 4 minutes until starting to thicken. Stir in the capers.
Spoon the sauce over the scaloppine, serve, and enjoy!
