Turkey Scaloppine with Leafy Salad
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 32 |
| iron | 46 |
| vit A | 16 |
| vit C | 23 |
| folate | 34 |
Simple and satisfying, this family-favourite dish can be made with either turkey or chicken scaoppine.
Ingredients
- 2-1/2 cups dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tbsp minced fresh parsley
- 2 tsp dried thyme
- 1/3 cup 10% cream or milk
- 4 turkey scaloppine or chicken scaloppine, (about 1 lb/500 g)
- 3 tbsp vegetable oil
- 4 cups torn mixed salad greens.php">greens
- 1 tbsp extra virgin olive oil
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp 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.
More turkey recipes:
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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