4 - (4 ounces) turkey scaloppine,
1/4 cup cranberry juice,
1/4 cup red vermouth,
2 ounces whipping cream,
1 teaspoon minced garlic,
1 teaspoon finely chopped onion,
1 tablespoon flour,
1 tablespoon butter,
salt and pepper to taste
Recipe: Place the turkey scaloppine between two sheets of cling wrap and pound them gently to flatten them thin. Peel the scaloppine off the cling wrap and dust them in the flour. Heat the butter in a heavy skillet and saute the garlic and onion. Add the turkey scaloppine and cook for about 60-90 seconds on each side.
Deglaze with the vermouth and cranberry juice. Add the whipping cream one minute later. Reduce the sauce slightly and season to taste with salt and freshly ground black pepper. Serve the turkey scaloppine with duchesse potato and roasted baby vegetables.
