Turkey Scaloppine
Ingredients
- 0.8 each lb. turkey breast slices
- 0.5 cup flour
- 0.5 each tsp. salt
- 1/8 each tsp. pepper
- 2 each tbsp. olive oil or canola oil
- 3 each scallions, finely chopped
- 0.5 cup homemade or low-sodium canned chicken broth
- 1 cup canned crushed tomatoes, drained
- 1 each tsp. dried oregano
- 1 each garlic clove, minced
- 1 each . Place the turkey breast slices in a single layer inside a zip-top bag.
Instructions
- 1
Gently pound with a mallet until flattened to an even thickness of 1/8 inch. 2.
- 2
On a sheet of waxed paper, blend the flour, salt and pepper.
- 3
Dredge each scallop in the flour and set aside.
- 4
Heat 1/3 of the oil in a saut pan.
- 5
When it's hot, place a few scallops in the pan and brown for about 1 minute on each side.
- 6
Set aside on a plate in a 250-degree oven and repeat with the remaining scallops, adding oil between batches as necessary. 3.
- 7
When the last scallop is browned and in the oven, add the scallions to the pan and saut for 1 minute.
- 8
Add the chicken broth, swirling to loosen the browned bits on the bottom.
- 9
Add the crushed tomatoes, oregano and minced garlic, and simmer over low heat for 2 minutes.
- 10
Spoon a little sauce over each scallop and serve with noodles tossed with olive oil and parsley.