Scaloppine with Marinara Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 566 |
| pro | 30 g |
| total fat | 23 g |
| sat. fat | 5 g |
| carb | 59 g |
| fibre | 5 g |
| chol | 89 mg |
| sodium | 665 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 42 |
| vit A | 6 |
| vit C | 47 |
| folate | 64 |
Thinly sliced scaloppine is quick and easy to prepare on busy weeknights. Serve with fusilli pasta. Leftovers make great sandwiches the next day.
Ingredients
- 3 tbsp all-purpose flour
- 1 egg
- 2 tbsp milk or 10% cream
- 2/3 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian herb seasoning
- 10 oz turkey, veal or pork scaloppine
- 1/4 cup extra-virgin olive oil
- 2-1/2 cups fusilli pasta
- 1-1/2 cups hot Marinara Sauce Recipe
Preparation
Dip scaloppine into flour, turning to coat; shake off excess. Dip into egg mixture, letting excess drip back into dish. Press into bread crumb mixture, turning to coat.
In large nonstick skillet, heat half of the oil over medium-high heat; fry scaloppine, in batches, turning once and adding remaining oil as necessary, until golden and no longer pink inside, 3 to 5 minutes.
Meanwhile, in pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain. Serve with scaloppine and hot marinara sauce.
Additional information : Tips
Here's how to make your own scaloppine:
For turkey: Starting at tapered end of 14-oz (400 g) turkey breast, slice turkey crosswise at 45-degree angle into 1-inch (2.5 cm) thick pieces; pat dry with paper towel.
For veal and pork: Buy boneless cutlets. Place each cutlet between sheets of plastic wrap; pound to scant 1/4-inch (5 mm) thickness with meat mallet.
Source : Canadian Living Magazine: September 2007
- Keywords : Main Course; Turkey; Bread crumbs; Skillet; Parmesan; Olive oil; Pasta;
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