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Mediterranean-Style Turkey Scaloppini
- Scaloppini
- Lunch
- 30 minutes to an hour
Olives, tomatoes and goat cheese top golden turkey scaloppini for a taste of the Mediterranean.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
4 servings
Ingredients
Salsa:
- 2 cups (400 mL) fresh tomatoes, chopped
- 1/4 cup (50 mL) pitted kalamata olives, halved
- 1 green onion, sliced
- 1 tbsp (15 mL) extra virgin olive oil
- 1/4 tsp (1 mL) each sea salt and fresh cracked pepper
- 2 tbsp (25 mL) fresh basil, chopped
- 1 tbsp (15 mL) fresh mint, chopped
- 1/4 cup (50 mL) crumbled goat’s milk feta
Scallopini:
- 4 Ontario turkey scaloppini cutlets (about 1 lb/ 454 g)
- 1 tbsp (15 mL) flour
- 1/4 tsp (1 mL) each, sea salt and fresh cracked pepper
- 2 tbsp (25 mL) olive oil
Instructions
- 1In bowl, combine tomatoes, olives, green onion, oil, salt, pepper, basil, mint and goat cheese. Set aside.
- 2Coat turkey in flour, shaking off any excess. Sprinkle with salt and pepper.
- 3In a large non-stick skillet, heat oil over medium-high heat. Cook turkey, in two batches, until crisp and golden and cooked through, about 3 minutes per side. Keep in warm oven while cooking the second batch.
- 4Divide turkey over 4 plates and top each with fresh salsa.
Chef's Tips
- Per serving: About 300 cal, 30 g pro, 17 g total fat (3 g sat fat), 6 g carb, 1 g fibre, 55 mg chol, 800 mg sodium. %RDI: iron 10%, calcium 6%, vit A 20%, vit C 25%
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