Sautéed Turkey Scaloppine
Sautéed Turkey Scaloppine
Sautéed Turkey Scaloppine
Sautéed Turkey Scaloppine
Ingredients
- Olive oil cooking spray
- Four 4-ounce turkey cutlets, pounded 1/4 inch thick
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 4 bunches scallions, white and light green parts, thinly sliced (2 cups)
- 1 3/4 cups low-sodium nonfat chicken broth
- 1 tablespoon veal demiglace (see Note)
- 1 bay leaf
- 1/3 cup plus 1 tablespoon dry Marsala
- 1 tablespoon all-purpose flour
- 2 tablespoons snipped chives
Directions
- Grease a large nonstick skillet with olive oil cooking spray and set the pan over moderately high heat. Season the turkey cutlets with salt and pepper. Add 2 cutlets to the skillet and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate and repeat with the remaining turkey cutlets.
- Melt the butter in the skillet. Add the scallions and cook until softened, about 3 minutes. Add 1 1/2 cups of the chicken broth, the demiglace, bay leaf and 1/3 cup of the Marsala and simmer for 8 minutes. In a small bowl, whisk the remaining 1/4 cup of chicken broth into the flour until smooth. Stir the slurry into the sauce and simmer for 3 minutes. Discard the bay leaf.
- In a blender, puree 1 cup of the sauce until smooth. Stir the puree into the remaining sauce in the skillet and season with salt and pepper.
- Warm the turkey cutlets in the sauce over low heat. Stir in the remaining 1 tablespoon of Marsala. Transfer the turkey to plates and spoon the sauce on top. Garnish with the chives and serve.
Serve With
Hazelnut-Cranberry Wild Rice or brown rice.
Notes
One Serving: Calories 168 kcal, Total Fat 1.2 gm, Saturated Fat 0.3 gm, Protein 25 gm, Carbohydrates 46 gm
Veal demiglace is available at specialty food shops.
Sautéed Turkey Scaloppine
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