Simple and elegant, this dish is quick to prepare. You can use convenient jarred roasted peppers as a time-saver. Instead of the wine, you can use chicken or vegetable broth and 1 tbsp wine vinegar.
- Portion size 4 servings
Ingredients
Method
Between waxed paper, pound each turkey scaloppini to tenderize and thin slightly. Sprinkle with salt, pepper and sage. Place red pepper quarter on each; cover with cheese. Loosely roll up each, ensuring turkey covers cheese and pepper; secure with toothpicks.Place flour in shallow dish; add each turkey roll and roll to coat.
In cast-iron skillet, heat oil over medium heat; fry turkey rolls, turning halfway through, until golden brown and turkey is no longer pink inside, 12 to 15 minutes. Transfer to plate; remove toothpicks.
Pour off fat from skillet. Pour in wine and cook, stirring up browned bits, until reduced to about 1 tbsp, about 2 minutes. Remove from heat; swirl in butter. Pour over turkey; sprinkle with parsley.
Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 459 mg
- Protein 28 g
- Calories 304.0
- Total fat 18 g
- Potassium 306 mg
- Cholesterol 86 mg
- Saturated fat 8 g
- Total carbohydrate 6 g
%RDI
- Iron 12.0
- Folate 10.0
- Calcium 21.0
- Vitamin A 22.0
- Vitamin C 83.0
