recipe details

printer-friendly
estimated times
prep time: 15
cook time: 6
serves: 4
nutritional information

Turkey Scaloppine
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Make extra for "planned overs" for another day.

ingredients
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
1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

instructions
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.

recipe reviews 
number of reviews: 20 read all reviews
scallops
submit date: 05/2007
rating -
reviewed by: Maryann from COATESVILLE PA
review: This recipe is great tasting and it is easy to make and my husband and the kids loved it.
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