Healthcare
Senior Living
Pan-Seared Turkey Breast with Carrot Puree and Roasted Asparagus
Turkey Breast Scallopini with Angel Hair Pasta and Garlic Sautéed Spinach
Slice and lightly pound turkey breast before dusting in flour and pan searing. Finish with a lemon-butter caper sauce and serve with angel hair pasta, garlic sautéed spinach, herbs and fresh lemon wedges.
Ingredients
1 cup(s)
all purpose flour
½ tsp.
salt
¼ tsp.
garlic powder
¼ tsp.
onion powder
2 oz.
angel hair pasta
4 oz.
baby spinach
½ cup(s)
+ 1 Tbsp canola oil (divided)
3 clove(s)
roasted garlic
3
Thinly sliced lemon wheels
Directions
- 1. Combine flour, salt, garlic powder, and onion powder in a small bowl or baking dish, then stir to distribute the spices evenly.
- 2. Place the turkey breast slices in the fl our and turn to coat the turkey completely.
- 3. Remove from the fl our and shake off the excess flour.
- 4. Heat ½ cup of oil in a heavy bottom pan over medium heat until the oil reaches 325 degrees.
- 5. Lay the turkey away from you in the hot oil and cook for 2 minutes or until the first side is golden brown.
- 6. Turn the turkey over carefully using tongs and cook for 2 more minutes.
- 7. Remove the turkey from the pan, discard the oil into a heat safe pan or bowl and return the pan to the stove over low heat.
- 8. Add the remaining Tbsp of canola oil and then the roasted garlic, add all of the baby spinach to the pan, and gently stir to saute the spinach until it is just wilted.
- 9. Season to taste with salt and pepper.
- 10. Remove the spinach from the pan and transfer to the serving plate.
- 11. Cook Angel hair pasta according the package instructions. (2 minutes in boiling salted water), then transfer to the serving plate beside the spinach.
- 12. Lay the turkey breast on the plate and continue to make the Lemon Caper Butter Sauce.
Ingredients
Lemon and Caper Butter Sauce
¼ cup(s)
cold salter butter (cut into small cubes)
1 tbsp.
fresh squeezed lemon juice
1 tbsp.
capers (strained from the brine)
1 tbsp.
minced garlic
½ tsp.
salt
¼ tsp.
black pepper
1 tsp.
canola oil
1 tsp.
finely chopped parsley and chives
Directions
- 1. Heat a small saucepot or non-stick pan over medium-low heat. Then add the canola oil and wait 30 seconds for it to heat then add the minced garlic.
- 2. Cook the garlic just until fragrant (about 20 seconds) then add the lemon juice, capers, and parsley.
- 3. Once the lemon juice begins to steam, remove the pan from the heat and add one small cube of butter.
- 4. Swirl the pan until the butter melts, then repeat with the remaining cubes of butter until they are all melted into the sauce. If need be, the pan can be moved on and off of the heat for 15 seconds at a time to keep the temperature warm, however if the pan gets too hot the sauce will split.
- 5. Once the sauce is completed immediately pour on top of the turkey scallopini, garnish with lemon wheels and serve immediately.
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