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Turkey Scaloppine
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/4 lb. turkey breast slices
/2 cup flour
/2 tsp. salt
/8 tsp. pepper
tbsp. olive oil or canola oil
scallions, finely chopped
/2 cup homemade or low−sodium canned chicken broth
cup canned crushed tomatoes, drained
tsp. dried oregano
garlic clove, minced
1
. Place the turkey breast slices in a single layer inside a zip−top bag.
Gently pound with a mallet until flattened to an even thickness of 1/8 inch.
2
. On a sheet of waxed paper, blend the flour, salt and pepper. Dredge each
scallop in the flour and set aside. Heat 1/3 of the oil in a saut pan. When
it's hot, place a few scallops in the pan and brown for about 1 minute on
each side. Set aside on a plate in a 250−degree oven and repeat with the
remaining scallops, adding oil between batches as necessary.
3
. When the last scallop is browned and in the oven, add the scallions to
the pan and saut for 1 minute. Add the chicken broth, swirling to loosen
the browned bits on the bottom. Add the crushed tomatoes, oregano and minced
garlic, and simmer over low heat for 2 minutes. Spoon a little sauce over
each scallop and serve with noodles tossed with olive oil and parsley.
Turkey Scaloppine
105
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