Turkey Scaloppine With Peppers
|Boneless turkey breast||1 Pound, cut into 1/4-inch-thick slices|
|All purpose flour||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|
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.