Southwest Scallopini

The cooking technique is Italian and the seasoning is Mexican. The result is a delicious example of modern Southwestern cooking.


Makes 6 servings


1-1/2 pounds boneless skinless turkey breast, sliced 1/4 inch thick
1/4 cup all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon white pepper
1/3 cup butter or margarine, divided
2 green onions, white parts only, minced
1 clove garlic, minced
1/2 cup orange juice
1/4 cup chicken broth
2 tablespoons raisins
1 tablespoon capers, drained
2 oranges
2 tablespoons toasted slivered almonds


  1. Place turkey slices slightly apart between 2 sheets of waxed paper; pound with mallet to 1/8-inch thickness. Combine flour, chili powder, cinnamon and white pepper on plate. Dredge each turkey slice in flour mixture; gently shake off excess. Melt 2 tablespoons of the butter in large skillet over medium-high heat. Add as many slices of turkey as will fit in skillet without crowding. Cook 30 seconds or until lightly browned. Turn slices over; repeat. Transfer to platter and keep warm. Repeat with remaining turkey, adding more butter to skillet as needed.
  2. When all slices are browned, add green onions and garlic to pan drippings; cook 2 minutes. Add orange juice, chicken broth, raisins and capers, stirring to scrape up browned bits from bottom of pan. Bring to a boil. Turn off heat; add the remaining butter (about 2 tablespoons) and stir until completely blended. Pare oranges, removing white membrane; cut into slices. Pour sauce over turkey; sprinkle with almonds. Garnish with orange slices.

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