Parmesan-Crusted Turkey Scaloppine

Author: Canadian Living

  • Portion size 6 servings
  • Credits : August 2009

Ingredients

  • 1 lb turkey breast scaloppine (cutlets)
  • 2 tablespoons extra-virgin olive oil
  • 8 fresh sage leaves minced
  • 1 teaspoon each salt pepper and hot pepper flakes
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • lemon wedges

Method

Rub scaloppine all over with oil, sage, salt, pepper and hot pepper flakes; let stand for 5 minutes.

On plate, mix cheese with flour. Coat scaloppine in mixture, turning and pressing to adhere.

Place on greased grill over medium-high heat; close lid and grill, turning once, until golden and no longer pink in centre, 3 to 5 minutes. Serve with lemon wedges.

Nutritional facts per each of 6 servings: about

  • Sodium 376 mg
  • Protein 23 g
  • Calories 207.0
  • Total fat 10 g
  • Potassium 266 mg
  • Cholesterol 52 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan-Crusted Turkey Scaloppine

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