Turkey Scaloppine with Leafy Salad
Simple and satisfying, this family-favourite dish can be made with either turkey or chicken scaoppine.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 587 |
| pro | 39 g |
| total fat | 24 g |
| sat. fat | 6 g |
| carb | 53 g |
| fibre | 3 g |
| chol | 71 mg |
| sodium | 1.123 mg |
| % RDI: | - |
| calcium | 32% |
| iron | 46% |
| vit A | 16% |
| vit C | 23% |
| folate | 34% |
Suggested Recipes
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2-1/2 cups (625 mL) dry bread crumbs
1/3 cup (75 mL) grated parmesan cheese
2 tbsp (25 mL) minced fresh parsley
2 tsp (10 mL) dried thyme
1/3 cup (75 mL) 10% cream or milk
4 turkey or chicken scaloppine (about 1 lb/500 g)
3 tbsp (50 mL) vegetable oil
4 cups (1 L) torn mixed salad greens
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
lemon wedges
Preparation:
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.
Additional Information
-
Tip: If thin scaloppine are unavailable, make your own with thick cutlets. Place between sheets of plastic wrap and with flat side of meat mallet, pound to scant 1/4-inch (5 mm) thickness.
Source
Canadian Living Magazine: May 2006
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