Turkey Scaloppine 4 servings at 5 pts each
Turkey Scaloppine Recipe
ingredients
1
pound turkey breast cutlets or slices
3
tablespoons all-purpose flour
3
teaspoons extra virgin olive oil divided
1/4
cup water
1/4
cup dry white wine or chicken broth
1
tablespoon butter or margarine
2
large cloves garlic finely chopped
2
teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crushed
1/2
teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
COAT cutlets with flour; sprinkle with salt and ground black pepper, if desired.HEAT 1 1/2 teaspoons oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining oil and cutlets.ADD water, wine, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.
ingredients
1
pound turkey breast cutlets or slices
3
tablespoons all-purpose flour
3
teaspoons extra virgin olive oil divided
1/4
cup water
1/4
cup dry white wine or chicken broth
1
tablespoon butter or margarine
2
large cloves garlic finely chopped
2
teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crushed
1/2
teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
COAT cutlets with flour; sprinkle with salt and ground black pepper, if desired.HEAT 1 1/2 teaspoons oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining oil and cutlets.ADD water, wine, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.
Comments