Put some sunshine into a winter dinner with turkey scaloppine enlivened with the Mediterranean flavours of a fresh salsa of olives, tomatoes and goat cheese.

Turkey Scaloppine


500 ml (2 cups) chopped tomatoes

50 ml (1/4 cup) pitted kalamata olives, halved

1 green onion, sliced

15 ml (1 tbsp) extra virgin olive oil

1 ml (1/4 tsp) each sea salt and fresh cracked pepper

30 ml (2 tbsp) chopped fresh basil

15 ml (1 tbsp) chopped fresh mint

50 ml (1/4 cup) crumbled goat’s milk feta


4 turkey scaloppine cutlets (about 500 g/1 lb in total)

30 ml (1 tbsp) flour

1 ml (1/4 tsp) each sea salt and fresh cracked pepper

30 ml (2 tbsp) olive oil

Salsa: In a 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.

Salsa: 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 second batch of turkey.

Divide turkey among 4 plates and top with fresh salsa.

Makes 4 servings.

Nutritional information per serving: 300 calories; 30 g protein; 17 g total fat (3 g saturated fat); 6 g carbohydrate; 1 g fibre; 55 mg cholesterol; 800 mg sodium.

Source: Ontario Turkey, makesitsuper.ca

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