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
Salsa
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
Scaloppine
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
