Turkey Scaloppine

Skinnier_Me

Ingredients:
1 pound turkey breast cutlets or slices

3 tablespoons all-purpose flour

Salt and ground black pepper to taste

1 tablespoon olive oil, divided

1/4 cup water

1/4 cup dry white wine or chicken broth(I used 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( I used ground sage)

1/2 teaspoon MAGGI® Instant Chicken Bouillon



Directions:
COAT cutlets with flour; sprinkle with salt and pepper. (I added salt & pepper to the flour)

HEAT 1 1/2 teaspoons olive 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 olive 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.

NUTRITION FACTS PER SERVING: 220 cal., 7 g total fat (2.5 g sat. fat), 80 mg chol., 240 mg sodium, 5 g carbo., 0 g fiber, 0 g sugars, and 29 g protein.
Daily Values: 0% vit. A, 0% vit. C, 2% calcium, and 8% iron.


Number Of Servings:4 servings

Preparation Time:15 minutes. COOK TIME: 6 minutes

Skinnier_Me

Ingredients:
1 pound turkey breast cutlets or slices

3 tablespoons all-purpose flour

Salt and ground black pepper to taste

1 tablespoon olive oil, divided

1/4 cup water

1/4 cup dry white wine or chicken broth(I used 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( I used ground sage)

1/2 teaspoon MAGGI® Instant Chicken Bouillon



Directions:
COAT cutlets with flour; sprinkle with salt and pepper. (I added salt & pepper to the flour)

HEAT 1 1/2 teaspoons olive 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 olive 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.

NUTRITION FACTS PER SERVING: 220 cal., 7 g total fat (2.5 g sat. fat), 80 mg chol., 240 mg sodium, 5 g carbo., 0 g fiber, 0 g sugars, and 29 g protein.
Daily Values: 0% vit. A, 0% vit. C, 2% calcium, and 8% iron.


Number Of Servings:4 servings

Preparation Time:15 minutes. COOK TIME: 6 minutes

TNTPete

That sounds delic.. will try

Skinnier_Me

It's so good.

Had this today for dinner with 2 small pita pockets.
Chopped up the turkey and stuffed the pita's.

JasiBella

:flowerforyou: