Turkey Scaloppine With Zucchini
|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)|
|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.