Turkey Scaloppine

Turkey Scaloppine

Ingredients:
3/4 lb. turkey breast slices
1/2 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. olive oil or canola oil
3 scallions, finely chopped
1/2 cup homemade or low−sodium canned chicken broth
1 cup canned crushed tomatoes, drained
1 tsp. dried oregano
1 garlic clove, minced

Directions:
1. Place the turkey breast slices in a single layer inside a zip−top bag.
Gently pound with a mallet until flattened to an even thickness of 1/8 inch.
2. On a sheet of waxed paper, blend the flour, salt and pepper. Dredge each
scallop in the flour and set aside. Heat 1/3 of the oil in a saut pan. When
it's hot, place a few scallops in the pan and brown for about 1 minute on
each side. Set aside on a plate in a 250−degree oven and repeat with the
remaining scallops, adding oil between batches as necessary.
3. When the last scallop is browned and in the oven, add the scallions to
the pan and saut for 1 minute. Add the chicken broth, swirling to loosen
the browned bits on the bottom. Add the crushed tomatoes, oregano and minced
garlic, and simmer over low heat for 2 minutes. Spoon a little sauce over
each scallop and serve with noodles tossed with olive oil and parsley.
Turkey Scaloppine 105
Turkey Soup