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Turkey Scaloppini

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 171
Total Fat 7.5 g
Saturated Fat 0.5 g
Sodium 164 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Protein 9 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Turkey breast cutlets ½ pound
Salt 1/8 teaspoon
All-purpose flour 2 tablespoons
Dried thyme 1 teaspoon
Freshly ground pepper to taste
Canola oil 2 + 1 teaspoons
Sliced mushrooms ½ cup
Dry white wine 4 ounces

Directions

  1. Place turkey between 2 layers of plastic wrap and pound with a mallet or the palm of your hand until each piece is ½ inch thick.
  2. Season turkey with salt. Combine flour, thyme, and pepper on a large plate. Dredge turkey in flour mixture so it is lightly coated.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 1-2 minutes, until golden brown. Move mushrooms to the sides of the pan, add 1 teaspoon oil to the center, add turkey, and cook 3-4 minutes on each side, until cooked through.
  4. Remove turkey and add wine to pan. Reduce by half, stirring and removing brown bits off the bottom of the pan to flavor the sauce. Serve mushroom sauce over turkey.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    3 very lean meats; 1.5 fats; 1 vegetable

  • Side Suggestions: Lemony Egg Noodles

    Cook 4 ounces egg noodles according to package directions, omitting salt and fat. Toss with 1 teaspoon butter and 1 teaspoon lemon juice. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 235 calories; 41 g carbohydrate; 8 g protein; 4 g fat (1.5 g sat); 1.5 g fiber; 157 mg sodium. Exchanges: 2.5 starches; 0.5 fat.

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