Simple and satisfying, this family-favourite dish can be made with either turkey or chicken scaoppine.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2006
- 2 1/2 cups dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 2 teaspoons dried thyme
- 1/3 cup 10% cream
- 1/3 cup milk
- 4 turkey scaloppine (about 1 lb/500 g)
- 4 chicken scaloppine (about 1 lb/500 g)
- 3 tablespoons vegetable oil
- 4 cups torn mixed salad greens
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- lemon wedges
Check out the Canadian Living Test Kitchen video - Turkey Scaloppine to watch our Test Kitchen staff prepare this simple recipe.
In shallow dish, combine bread crumbs, cheese, parsley and thyme. Pour cream into second shallow dish. Dip scaloppine into cream, letting excess drip back into dish. Press into bread-crumb mixture, turning to coat both sides. Place on rimmed baking sheet.
In large nonstick skillet, heat 2 tbsp (25 mL) of the vegetable oil over medium-high heat; fry scaloppine, turning once, in batches and adding remaining oil as necessary, until golden, about 4 minutes.
Meanwhile, in large bowl, toss together salad greens, olive oil, lemon juice, salt and pepper. Serve salad on scaloppine. Garnish with lemon wedges.
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Nutritional facts <b>Per serving:</b> about
- Sodium 1123 mg
- Protein 39 g
- Calories 587.0
- Total fat 24 g
- Cholesterol 71 mg
- Saturated fat 6 g
- Total carbohydrate 53 g
- Iron 46.0
- Folate 34.0
- Calcium 32.0
- Vitamin A 16.0
- Vitamin C 23.0