Alligator Scallopini With Caper Mushroom Sauce Recipes

Steps:

• Slice the alligator/center cut pork meat into 1/2 inch slices.
• Pound thin between plastic wrap with a meat mallet.
• Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
• Heat the butter and oil in a large skillet over medium-high heat.
• Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
• Add shallots to skillet and sauté 2 minutes.
• Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
• Stir in soup, and capers.
• Simmer over low heat until sauce is smooth and thick.
• Spoon caper mushroom sauce over alligator/pork fillets.

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

Steps:

• Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
• Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
• Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
• Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.