You are here

Turkey Scaloppine With Zucchini

admin's picture
  Lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh oregano 2 Teaspoon
  Chopped fresh italian parsley 2 Teaspoon
  Turkey breast slice 16 Ounce (4 Pieces, 4 Ounce Each)
  Extra virgin olive oil 1⁄2 Teaspoon
  Sliced zucchini 2 Cup (32 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced scallions 1⁄4 Cup (4 tbs)
  Salt To Taste
  Black pepper To Taste

Mix the lemon juice, garlic, oregano and parsley together in a small dish.
Brush the mixture over the turkey.
In a large no-stick frying pan over medium-high heat, heat the oil and saute the turkey for 2 minutes per side, or until no longer pink.
Transfer to a platter and tent with foil to keep warm.
Add the zucchini, mushrooms and scallions; cook over medium-low heat, stirring constantly, for 3 minutes, or until the vegetables are tender.
Add salt and pepper to taste.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 816 Calories from Fat 316

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 294.9 mg98.3%

Sodium 693.5 mg28.9%

Total Carbohydrates 18 g6.1%

Dietary Fiber 5.5 g21.9%

Sugars 6.2 g

Protein 104 g208.9%

Vitamin A 68.9% Vitamin C 158.7%

Calcium 16.7% Iron 46.6%

*Based on a 2000 Calorie diet

Turkey Scaloppine With Zucchini Recipe