Yogurtsoda Gratuitous food and travel.

I don’t eat turkey very often, but chicken can get boring and I was in the mood for something different. If I was going to tackle turkey, I knew I had to choose a recipe that would keep the meat moist and juicy. This dish, adapted from a Gourmet magazine recipe, was exactly what I was looking for. Sprinkled with a light coating of flour, the turkey breasts achieve a light golden crust and trap the meat’s juices inside. The thin layer of prosciutto inside provides a salty kick and the simple caper sauce rounds things out with a bit of acidity.

Ingredients:
1 garlic clove
1/4 cup brined capers, drained
2 tablespoons olive oil
1 teaspoon red-wine vinegar
4 thin slices prosciutto
8 small, thin turkey cutlets (about 1 pound)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
3 tablespoons olive oil
salt and pepper

1. Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, and salt and pepper to taste.

2. Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet. Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into flour and bread crumbs. Dredge each cutlet packet in flour, then eggs, then bread crumbs. Transfer to a plate.

3. Heat oil in a large skillet over medium heat until oil shimmers, then cook cutlet packets, turning once, until golden and just cooked through, about 6 minutes per batch. Serve with caper sauce.