Lemon Turkey Scaloppine

Lemon Turkey Scaloppine and Grape Tomato Bursts Author: Canadian Living Credits: Lemon Turkey Scaloppine and Grape Tomato Bursts

Serve with your favourite mashed potatoes and Grape Tomato Bursts (recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2002

Ingredients

  • 1/4 cup all-purpose flour
  • 3/4 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb turkey scaloppine
  • 2 tablespoons vegetable oil
  • 3/4 cups chicken stock
  • 1/4 cup lemon juice
  • 1 teaspoon butter
  • 1 tablespoon chopped fresh parsley

Method

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

Nutritional facts <b>Per serving:</b> about

  • Sodium 518 mg
  • Protein 29 g
  • Calories 240.0
  • Total fat 10 g
  • Cholesterol 71 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Turkey Scaloppine

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