Lemon Pepper Turkey Scaloppine with Mushrooms
- Low fat
- Gluten free
- Lactose free
- Peanut free
Ingredients
- 4 pieces (1 lb/500 g) turkey scaloppine
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) finely grated lemon rind
- 2 tsp (10 mL) lemon juice
- 3/4 tsp (4 mL) black pepper
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) granulated sugar
- <strong>Lemon Mushrooms</strong>:
- 8 oz (250 g) mushrooms, sliced
- 1/4 cup (60 mL) lemon juice
- 1 tbsp (15 mL) olive oil
- 1 shallot, minced
- 4 anchovy fillets, minced
- 1 tsp (5 mL) fresh thyme leaves or 1/4 tsp/1 mL dried thyme
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- 2 tbsp (30 mL) chopped parsley
Preparation
Between sheets of plastic wrap or waxed paper, pound turkey to scant 1/4-inch/5 mm thickness.
Mix together oil, lemon rind and juice, pepper, salt and sugar; brush over both sides of each turkey piece. Let sit for 15 to 30 minutes.
Lemon Mushrooms: Meanwhile, in small saucepan, combine 2 tbsp/30 mL water, mushrooms, lemon juice, oil, shallot, anchovies, thyme, salt and pepper; bring to boil, cover and cook over medium heat until mushrooms are almost tender, about 4 minutes. Uncover and cook until liquid has evaporated, 5 to 6 minutes. Stir in parsley.
Place turkey on a baking sheet lined with lightly greased foil; broil on highest rack under high heat until no longer pink in centre, about 3 minutes per side. Serve turkey pieces topped with mushrooms.
Makes 4 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...