THUNDER BAY – While many people have it fixed in their minds that turkey is for Thanksgiving and Christmas, the reality is that this lean and high in protein meat is good all year round.
With many grocery stores now offering fresh or frozen turkey breast, you don’t have to roast up an entire bird in order to enjoy a small feast either.
Here is a tasty recipe from our friends at Ontario Turkey.
Mediterranean Style Turkey Scaloppini
Olives, tomatoes and goat cheese top golden turkey scaloppini for a taste of the Mediterranean.
Salsa
2 cups (500 mL) fresh chopped tomatoes
1/4 cup (50 mL) pitted kalamata olives, halved
1 green onion, sliced
1 tbsp (15 mL) extra virgin olive oil
1/4 tsp each sea salt and fresh cracked pepper
2 tbsp (25 mL) fresh chopped basil
1 tbsp (15 mL) fresh chopped mint
1/4 cup (50 mL) crumbled goat’s milk feta
4 Ontario turkey scaloppini cutlets (about 1 lb/ 454 g)
1 tbsp (25 mL) flour
1/4 tsp each, sea salt and fresh cracked pepper
2 tbsp (25 mL) olive oil
In bowl, combine tomatoes, olives, green onion, oil, salt, pepper, basil, mint and goat cheese. Set aside.
Coat turkey in flour, shaking off any excess. Sprinkle with salt and pepper.
In a large non-stick skillet, heat oil over medium-high heat. Cook turkey, in two batches, until crisp and golden and cooked through, about 3 minutes per side. Keep in warm oven while cooking the second batch of turkey.
Divide turkey over 4 plates and top each with fresh salsa.
Makes 4 servings.
Per serving: About 300 cal, 30 g pro, 17 g total fat (3 g sat fat), 6 g carb, 1 g fibre, 55 mg chol,
800 mg sodium. %RDI: iron 10%, calcium 6%, vit A 20%, vit C 25%