Modified from Cooking Light
Turkey Scaloppine With Pancetta-Sage Sauce
1 1/2 pounds turkey breast cutlets (about 8 cutlets)
freshly ground black pepper
1 cup flour
2 tablespoons olive oil
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces
- Place a turkey cutlet on a large piece of saran wrap. Cover with another piece of saran wrap. Using a meat pounder (or other heavy object like a rolling pin or wine bottle), pound the cutlet till it is thin and flat, about 1/4-inch thick.
- Season the turkey scaloppine generously with salt and pepper on both sides.
- Coat lightly in the flour and shake off any extra flour.
- Heat two large skillets over medium heat. Add 1 tablespoon of oil to each skillet.
- Cook half of the turkey in one pan and the remaining turkey in the other pan. Cook until the turkey is lightly browned and no longer pink on the inside, 5-7 minutes. Remove turkey from pan and keep warm.
- Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil.
- Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Stir in butter.
- Add the turkey scaloppine back to the pan and turn to coat with sauce. Cook for another minute to blend flavors. Enjoy immediately.
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