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Turkey Scaloppine With Peppers

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Ingredients
  Boneless turkey breast 1 Pound, cut into 1/4-inch-thick slices
  All purpose flour 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Red bell peppers/Yellow bell peppers 3 Medium, seeded and cut into 1/4-inch strips
  Salad oil 1 Tablespoon
  Shredded swiss cheese/Shredded fontina cheese 1⁄3 Cup (5.33 tbs)
  Freshly ground pepper To Taste
  Lemon wedges 6
Directions

Red bell peppers and a touch of melted cheese dress up tender, delicate turkey breast cooked in the style of veal scaloppine.
Place turkey slices, one at a time, between 2 pieces of plastic wrap or wax paper and pound with a flat-surfaced mallet until 1/8 inch thick.
Coat turkey slices lightly with flour, shaking off excess.
In a wide nonstick frying pan, melt 1 tablespoon of the butter over medium heat.
Add bell peppers and cook, stirring, until limp (10 to 12 minutes).
Remove from pan with a slotted spoon.
To pan add oil and remaining 1 tablespoon butter.
Increase heat to medium-high.
Add turkey pieces, a few at a time (do not crowd pan), and cook, turning once, until lightly browned on both sides 1 1/2 to 2 minutes total).
As turkey is cooked, transfer pieces to an ovenproof serving platter, overlapping slightly.
When all turkey is cooked, spoon bell peppers over and around turkey.
Sprinkle evenly with cheese.
Bake in a 400° oven just until cheese is melted (3 to 5 minutes).
Sprinkle with ground pepper.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pepper

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