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Source: The Working Family's Cookbook

Turkey Scallopini with Tomato and Vinegar Sauce
Here is a no-frills recipe for turkey cutlets that is truly delicious.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1/2 cup all-purpose flour
1 pound turkey cutlets, (4 or 5, about 4 ounces each)
3 tablespoons olive oil, plus additional oil if necessary
2 tablespoons shallots, or onion, chopped
1/4 cup red wine vinegar
1 cup plum tomatoes, peeled, seeded, chopped fresh
2 tablespoons capers, drained (optional)
1/2 teaspoon tarragon, dried
freshly ground pepper

Heat the oven to 250 degrees.

Combine the flour, salt and pepper in a shallow dish. Dredge the cutlets with the flour mixture, shaking off the excess.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the cutlets in batches, without crowding the pan, for about 4 minutes, turning once, until golden brown on both sides. Add additional oil to the pan if necessary. Transfer the cutlets to a platter, cover lightly with aluminum foil and keep warm in the oven.

Add 2 tablespoons of oil to the skillet and heat over medium-high heat. Add the shallots and cook, stirring, for about 30 seconds until softened. Add the vinegar and allow to bubble for 2 minutes until the liquid is almost evaporated. Add the tomatoes, capers, tarragon and salt and pepper to taste. Bring to a boil and serve the sauce immediately with the cutlets.

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