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Turkey Scaloppine With Zucchini

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  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.

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