Turkey Scaloppini Al Pomodoro

In this recipe, a traditional Italian specialty, turkey has been substituted for veal and the fresh tomato sauce features Ontario Greenhouse Tomatoes.  Marinating the turkey gives a richer flavour and keeps the thin slices tender and moist during cooking. The pomodoro sauce is a flavourful sauce accented with red wine. To complete this Italian meal, just add pasta and a fresh green salad.

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Serves: 4-6

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Ingredients

  • 1 lb (500 g) thin Ontario Turkey Breast Scaloppine (6 to 8 slices)
  • 1/3 cup (75 mL) bottled teriyaki marinade and sauce
  • all-purpose flour
  • 3 tbsp (45 mL) olive oil

Sauce:

  • 1/2 cup (125 mL) chopped Ontario Green Onions
  • 3 medium Ontario Tomatoes, chopped (approx 3 cups/750 mL)
  • 1 clove Ontario Garlic, minced
  • 2 tbsp (25 mL) red wine
  • 1 tbsp (15 mL) bottled teriyaki marinade and sauce
  • 1/2 tsp (2 mL) granulated sugar

Instructions

Marinate turkey slices in teriyaki sauce 15 minutes, turning once. Drain well. Coat each piece lightly with flour, shaking off any excess. In large nonstick skillet over medium-high heat, heat 1 tbsp (15 mL) of the oil. In batches, sauté turkey slices about 1 minute per side or until no longer pink inside. Remove to serving platter; keep warm. Add more oil to pan and continue with all turkey slices.

Sauce: Wipe out pan and add 1 tbsp (15 mL) of oil. Add green onions and sauté 30 seconds. Stir in tomatoes, garlic, wine, teriyaki sauce and sugar. Bring to a boil, reduce heat, cover and simmer 5 minutes. To serve, spoon sauce over turkey.

Nutritional information

1 Serving (when recipe serves 6):

  • Protein: 20 grams
  • Fat: 5 grams
  • Carbohydrate: 6 grams
  • Calories: 155
  • Fibre: 1 gram