| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This is a straight forward delicious recipe that is quick and easy to make.

Turkey Scallopini

1 pound turkey breast, cutlets or slices
3 tablespoons all-purpose flower
Salt and ground black pepper to taste
1 tablespoon olive oil, divided use
1/4 cup water
1/4 cup dry white wine or chicken broth
1 tablespoon butter or margarine
1 clove large garlic, finely chopped
2 teaspoons finely chopped fresh sage or 1/2 teaspoon dried crushed sage
1/2 teaspoon chicken base or bouillon granules

1. Coat cutlets with flour; sprinkle with salt and pepper.
2. Heat 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.
3. Add water, wine, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.

Makes 4 servings.