So, so good! I bought thin turkey which is made for scallopini so I didn't need to pound it out. Added more seasonings to the flour and no water to the egg. Once the turkey was fried, I poured off some of the oil and added flour to make a roux. I then deglazed with chicken stock and stirred until thickened. In the end, I added the juice of a half of a lemon and a big dollop of sour cream. This made an excellent sauce to go with some excellent scallopini. Thanks a heap Karen; you made my gang very happy campers tonight!
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