If you're hungry for turkey, but don't want to wait till Thanksgiving to make the mouthwatering meat, serve up this simple turkey scaloppine recipe. It comes together quickly, meaning you can enjoy it as an elegant and flavorful main any time of the week. When using thinly pounded slices of boneless turkey breasts, pay attention to the heat, as you don't want to overcook the poultry. The fast pan sauce is a mixture of white wine, chicken broth, fresh sage, and chopped pancetta. A couple pats of butter add a glossy sheen to the sauce. For a complete pre-Thanksgiving meal, serve with stuffing muffins and a glass of Beaujolais. Want the recipe? Check it out after the break.
1 1/2 pounds turkey breast cutlets (about 8 cutlets) Serves 8.
freshly ground black pepper
1 cup flour
2 tablespoons olive oil
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces
Like the recipe above? Try out some of these:
1 1/2 pounds turkey breast cutlets (about 8 cutlets)