Delicious Turkey Scaloppine is ready in less than 30 minutes. Make extra for "planned left-overs" for another day.
- 1 pound turkey breast cutlets or slices
- 3 tablespoons all-purpose flour
- 3 teaspoons extra virgin olive oil, divided
- 1/4 cup water
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon butter or margarine
- 2 large cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 to 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
COAT cutlets with flour; sprinkle with salt and ground black pepper, if desired.
HEAT 1 1/2 teaspoons oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining 1 1/2 teaspoons oil and cutlets.
ADD water, wine, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.
Review This Recipe
QUICK, EASY, DELICIOUS
I had a lot of turkey cutlets that i thawed out the night before and wondered what am I going to do with all this. Well I made this along with Turkey Tetrazzini. THIS RECIPE took me about 30min to make. I had 6 small cutlets about the size of my hand. Once you get the cutlets cooked your home free! Since I made this in the middle of the day for dinner, it was actually lunch time for me....so i ate. I love the fact that it has garlic in it. The only ingredient I didn't have was the sage. I don't think I've ever had sage but made no difference to me. I'm sure my soon to be 3y.o daughter will like it too. She loves garlic(too bad for the kids at school tomorrow lol) As I sit here with a full belly remember that I had a cold...i think the garlic relieved my stuffy nose a bit.
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