Lemon Turkey Scaloppine
Serve with your favourite mashed potatoes and Grape Tomato Bursts (recipe link below).
Servings: 4
Ingredients:
Lemon Turkey Scaloppine and Grape Tomato Bursts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 240 |
| pro | 29 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | trace |
| chol | 71 mg |
| sodium | 518 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 4% |
| vit C | 7% |
| folate | 8% |
Suggested Recipes
-
1/4 cup (50 mL) all-purpose flour
3/4 tsp (4 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (500 g) turkey scaloppine
2 tbsp (25 mL) vegetable oil
3/4 cup (175 mL) chicken stock
1/4 cup (50 mL) lemon juice
1 tsp (5 mL) butter
1 tbsp (15 mL) 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
Additional Information
Tags:
Dinner Club; Main Course; Poultry-Turkey; Skillet; Make It Tonight;
Source
Canadian Living Magazine: June 2002
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