Lemon Turkey Scaloppine
Lemon Turkey Scaloppine and Grape Tomato Bursts
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 240 |
| pro | 29 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 0 |
| chol | 71 mg |
| sodium | 518 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 14 |
| vit A | 4 |
| vit C | 7 |
| folate | 8 |
Serve with your favourite mashed potatoes and Grape Tomato Bursts (recipe link below).
Ingredients
- 1/4 cup all-purpose flour
- 3/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb turkey scaloppine
- 2 tbsp vegetable oil
- 3/4 cup chicken stock
- 1/4 cup lemon juice
- 1 tsp butter
- 1 tbsp chopped fresh parsley
Preparation
In shallow dish, combine flour, paprika, salt and pepper; add turkey and turn to coat, shaking off excess.
In large skillet, heat oil over medium-high heat; brown turkey. Remove to plate.
Add stock, lemon juice and butter to pan; reduce heat and simmer for 1 minute, scraping up any brown bits.
Return turkey to pan; simmer for 2 minutes or until no longer pink inside and sauce is thickened. Sprinkle with parsley.
Serve with: Grape Tomato Bursts
Source : Canadian Living Magazine: June 2002
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