Turkey and Provolone Roll-Ups
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Turkey and Provolone Roll-UpsSimple and elegant, this dish is quick to prepare. You can use convenient jarred roasted peppers as a time-saver. Instead of the wine, you can use chicken or vegetable broth and 1 tbsp wine vinegar.2 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 304304 cal |
| pro | 28 g28g pro |
| total fat | 18 g18g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 86 mg86mg chol |
| sodium | 459 mg459mg sodium |
| potassium | 306 mg306mg potassium |
| % RDI: | - |
| calcium | 2121 calcium |
| iron | 1212 iron |
| vit A | 2222 vit A |
| vit C | 8383 vit C |
| folate | 1010 folate |
Simple and elegant, this dish is quick to prepare. You can use convenient jarred roasted peppers as a time-saver. Instead of the wine, you can use chicken or vegetable broth and 1 tbsp wine vinegar.
Ingredients
-
4 turkey breast scaloppine (12 oz/375 g total)
1/4 tsp each salt and pepper
1/4 tsp ground or crumbled dried sage
1 roasted large sweet red pepper, peeled, seeded and quartered
4 slices Canadian Provolone cheese
2 tbsp all-purpose flour
1-1/2 tbsp olive or vegetable oil
1/4 cup white wine
1-1/2 tbsp butter
1 tbsp chopped fresh parsley
Preparation
Between waxed paper, pound each turkey scaloppini to tenderize and thin slightly. Sprinkle with salt, pepper and sage. Place red pepper quarter on each; cover with cheese. Loosely roll up each, ensuring turkey covers cheese and pepper; secure with toothpicks.
Place flour in shallow dish; add each turkey roll and roll to coat.
In cast-iron skillet, heat oil over medium heat; fry turkey rolls, turning halfway through, until golden brown and turkey is no longer pink inside, 12 to 15 minutes. Transfer to plate; remove toothpicks.
Pour off fat from skillet. Pour in wine and cook, stirring up browned bits, until reduced to about 1 tbsp, about 2 minutes. Remove from heat; swirl in butter. Pour over turkey; sprinkle with parsley.
Makes 4 servings.
Place flour in shallow dish; add each turkey roll and roll to coat.
In cast-iron skillet, heat oil over medium heat; fry turkey rolls, turning halfway through, until golden brown and turkey is no longer pink inside, 12 to 15 minutes. Transfer to plate; remove toothpicks.
Pour off fat from skillet. Pour in wine and cook, stirring up browned bits, until reduced to about 1 tbsp, about 2 minutes. Remove from heat; swirl in butter. Pour over turkey; sprinkle with parsley.
Makes 4 servings.
- Keywords : Dinner; Skillet; Cheese; Turkey; Red pepper; 400 calories;
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