Melt-in-your-mouth turkey with a tart lemony zing makes an easy healthy dinner. Scallopini are paper-thin slices of meat available in many grocery stores, or ask your butcher to slice the turkey extra thin.
Turkey scallopini with fresh lemon sauce
3 to 4 servings
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 4 to 8 pieces turkey scallopini , about 500 g
- 1 tbsp olive oil
- 4 green onions
- 2 garlic cloves , minced, or 1 1/2 tsp bottled chopped garlic
- 1/3 cup dry white wine , or chicken broth
- 2 tbsp freshly squeezed lemon juice
- 2 tsp soy sauce
- 1 tbsp butter , optional
- generous pinches ground white pepper
- In a pie plate or large plate, stir flour with salt. Lightly coat each piece of scallopini. Shake off excess. Heat oil in a large, non-stick frying pan set over medium heat. Add turkey. Don’t crowd pan. Cook in 2 batches, if necessary, until lightly golden, 3 to 4 minutes per side. Remove to a large platter. Cover loosely with foil to keep warm. Meanwhile, slice onions.
- Add garlic and half of onions to pan with more oil, if needed. Stir often until onions are softened, 1 minute. Stir in wine, lemon juice and soy sauce. Bring to a boil and stir often until sauce is thickened, about 1 minute. Taste, then whisk in more soy sauce and butter, if you like. Return turkey to pan. Turn to coat with sauce. Remove from heat. Sprinkle with remaining onions and white pepper. Return turkey to platter. Pour sauce overtop. Serve with steamed asparagus and boiled new potatoes.
Nutrition (per serving)
- 27.7 g,
- 5.7 g,
- 5.2 g,
- 0.6 g,
- 534 mg.