Prep time: Cook time: Makes: 4 Servings
- 2 pkgs (about 200 g each) Ontario turkey scaloppini
- Pinch freshly ground black pepper
- 3 tbsp (45 mL) all-purpose flour
- 1 tbsp (15 mL) freshly grated Romano cheese
- 1 1/2 tsp (7 mL) Italian herb seasoning, divided
- 2 tbsp (25 mL) extra virgin olive oil
- 1 pkg (8 oz/227 g) mini/gourmet mushrooms, halved
- 1 shallot, finely chopped
- Half red bell pepper, diced
- 1/2 cup (125 mL) Marsala wine
- 1 cup (250 mL) beef broth
- 2 tbsp (25 mL) chopped fresh parsley
- Freshly ground black pepper (optional)
Sprinkle turkey with pepper; set aside.
In shallow dish combine flour, cheese and 1 tsp (5 mL) of the Italian herb seasoning. Dredge each of the scaloppini into flour shaking off excess.
In large nonstick skillet heat 1 tbsp (15 mL) of the oil and brown half of the turkey, on both sides and place in casserole dish. Add remaining oil to skillet and repeat with remaining turkey. Cover casserole and place in 300°F (160°C) oven to keep warm.
Return skillet to medium high heat and cook mushrooms, shallot and remaining Italian herb seasoning for about 5 minutes or until liquid evaporates and mushrooms are becoming golden brown. Stir in red pepper and any remaining flour until flour is absorbed.
Add Marsala wine and bring to a boil. Boil for about 1 minutes or until reduced by half. Add beef broth and parsley and simmer for 3 minutes or until slightly thickened.
Remove turkey out of oven and uncover. Pour sauce over top to serve. Add pepper if desired.
Tip: You can make your own scaloppini by slicing a turkey breast thinly lengthwise into long thin slices. Look for a small boneless skinless turkey breast that is about 1 lb/454 g. You can slice the turkey and then layer in wax paper and freeze until you want to make the recipe again.
Per serving: About 312 cal, 33 g pro, 10 g total fat (2 g sat fat), 14 g carb, 1 g fibre, 69 mg chol, 204 mg sodium. %RDI: iron 17%, calcium 7%, vit A 4%, vit C 53%