Italian recipes
Petto di techinno
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25 min
Serves 6
Italian
Ingredients
- 6 turkey breasts, skinned 6 turkey breasts, skinned
- 1/4 lb butter 115 g butter
- 1 tbsp olive oil 15 ml olive oil
- 1 lemon 1 lemon
- 1 cup dry white wine 240 ml dry white wine
- Flour for dredging Flour for dredging
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
Method
Pound the turkey breasts with a rolling pin and shape them uniformly. Dredge them in the flour and set aside.
In a skillet or frying pan, heat the butter and olive oil. Cook the turkey breasts over a medium flame for 2 to 3 minutes on each side, a few at a time. Do not overcrowd the pan.
When finished with all the turkey pieces squeeze the lemon into the pan and pour in the wine.
Return the turkey to the pan and let them absorb the sauce for 1-2 minutes. Season with salt and black pepper and serve with polenta or mashed potatoes and a green salad.
In a skillet or frying pan, heat the butter and olive oil. Cook the turkey breasts over a medium flame for 2 to 3 minutes on each side, a few at a time. Do not overcrowd the pan.
When finished with all the turkey pieces squeeze the lemon into the pan and pour in the wine.
Return the turkey to the pan and let them absorb the sauce for 1-2 minutes. Season with salt and black pepper and serve with polenta or mashed potatoes and a green salad.
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