1 1/2 pounds turkey breast cutlets (about 8 cutlets)
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
- Place a turkey cutlet on a large piece of saran wrap. Cover with another piece of saran wrap. Using a meat pounder (or other heavy object like a rolling pin or wine bottle), pound the cutlet till it is thin and flat, about 1/4-inch thick.
- Season the turkey scaloppine generously with salt and pepper on both sides.
- Coat lightly in the flour and shake off any extra flour.
- Heat two large skillets over medium heat. Add 1 tablespoon of oil to each skillet.
- Cook half of the turkey in one pan and the remaining turkey in the other pan. Cook until the turkey is lightly browned and no longer pink on the inside, 5-7 minutes. Remove turkey from pan and keep warm.
- Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil.
- Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Stir in butter.
- Add the turkey scaloppine back to the pan and turn to coat with sauce. Cook for another minute to blend flavors. Enjoy immediately.
Like the recipe above? Try out some of these:
- Poultry, Main Dishes
- North American