Turkey Scaloppine with Leafy Salad
Check out the Canadian Living Test Kitchen video to see how this simple turkey scaloppine recipe is made.
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% |
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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:
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
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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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For more ideas on cooking with Real Cream, click here |
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