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Caprese Turkey Skillet Supper

  • Scaloppini
  • Lunch
  • Dinner
  • Everyday
  • Skillet
  • 30 minutes or less

This favourite salad comes to the skillet easily with turkey as the protein of choice. Light and full of flavour you can serve this on its own or alongside some pasta salad or rice. 

Prep Time

15 minutes

Cook Time

8 minutes

Yield

4 servings

Print Recipe

Ingredients

  • 1 pkg (400 g) Ontario turkey scaloppini, about 6 to 8 pieces
  • 3/4 tsp (4 mL) dried basil leaves
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) extra virgin olive oil plus more for drizzling
  • 2 vine ripened tomatoes, sliced
  • 8 fresh basil leaves
  • 1 buffalo mozzarella or fresh mozzarella ball (4 oz/125 g), drained and sliced
  • 4 cups (1 L) baby arugula
  • Balsamic glaze
  • Toasted bread slices (optional)

Instructions

  • 1Lay scaloppini out on cutting board and sprinkle both sides with basil, salt and pepper.
  • 2Heat oil in large skillet and brown scaloppini on both sides, in batches if necessary. Reduce heat to low and top scaloppini with tomato, basil and mozzarella alternating. Cover and cook for 1 minute or until cheese melts slightly. Remove from heat.
  • 3Sprinkle arugula over platter and drizzle with more extra virgin olive oil and sprinkle lightly with salt. Top with scaloppini, drizzle with balsamic glaze and serve with toasted bread, if desired.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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