Turkey Scallopini

Recipe Ingredients

1/3 cup	20g / 0.7oz	Flour
1/2 teaspoon	2.5ml	Dried sage
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4		Turkey breast cutlets - (abt 1 lb total) - pounded 1/4" thick
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Balsamic vinegar
1		Whole tomatoes - (16 oz) - drained, chopped

Recipe Instructions

On a sheet of wax paper, combine the flour, 1/4 teaspoon of the sage, the salt, and pepper. Dredge the turkey cutlets in the flour mixture, shaking off the excess.

In a large skillet, warm the butter and oil over medium-high heat. Add the turkey cutlets and cook until browned and cooked through, 2 to 3 minutes per side. Transfer the turkey to a serving platter and cover loosely with foil to keep warm.

Pour the vinegar into the skillet, stirring to scrape up any browned bits. Boil for 30 seconds. Stir in the tomatoes and the remaining 1/4 teaspoon of the sage. Cook over medium heat, stirring frequently, for 2 minutes.

Spoon the sauce over the turkey cutlets and serve hot.

This recipe yields 4 servings.

Source:
WEEKDAYS ARE QUICK MEALS by Time-Life Books (c) 1996 - Time-Life Books, Alexandria, VA - 128 pages - $9.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.