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Turkey Scaloppine with Peppers

Date added: January 22, 2008

  • Servings: 4 change
  • Calories per serving: 147
  • Prep time: 20
  • Cook time: 6

Ingredients

  • 12 ounce-weight turkey breast tenderloin (1 breast)
  • 1/2 cup leek thinly sliced
  • 1/4 cup bell pepper, red thinly sliced
  • 1 tbsp chile pepper, fresh serrano or Anaheim thinly sliced
  • 1/4 tsp salt, table
  • 1/3 cup flour, all purpose, bleached, enrich
  • 1 cooking spray, 1/3 sec spray
  • 1 lime cut into wedges

Recipe Method

1. Cut turkey breast tenderloin crosswise into 4 pieces; place each piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4" thickness; remove top piece of plastic wrap. Sprinkle leek, sweet pepper, chile pepper and salt on both sides of turkey; cover with plastic wrap. Lightly pound to 1/8" thickness; remove plastic. Coat with flour, shaking off any excess.

2. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-high heat. Cook turkey in hot skillet for 6 to 8 minutes or until turkey is no longer pink, turning once halfway through cooking time. (Turn down heat if necessary to prevent overbrowning.) Serve with lime wedges.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutritional Facts

Per serving% Daily Value*
Calories 1477%
Fat 1g2%
Cholesterol 34mg11%
Sodium 204mg 8%
Carbohydrates 13g7%

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