Turkey Scaloppine with Peas

Thin turkey breast slices get a light flour coating and a quick sear, then rest while you build a sauce in the same pan. White wine deglazes all those browned bits, pureed tomatoes and chicken broth simmer down with crumbled sage, and green peas go in right at the end for a pop of sweetness and color.

The whole thing takes about 30 minutes start to finish. It’s the kind of fast, light Italian-style dinner that feels like more than the sum of its parts.

Pureeing the canned tomatoes in a blender first gives the sauce a smooth, uniform consistency instead of chunky bits. The sauce thickens as it simmers for five minutes, concentrating the flavors into something that coats the turkey beautifully.

Pro Tips

• Slice the turkey breast thin, about ¼ inch. Thick slices take too long to cook through and lose the delicate scaloppine texture.
• Don’t move the turkey once it hits the pan. Let it sear undisturbed for a minute and a half to build a golden crust before flipping.
• Deglaze with the wine while the pan is still hot. All those browned fond bits dissolve right into the sauce.
• Add the peas last and cook just one minute. Overcooked peas turn army green and mushy.

Variations

• Use chicken breast cutlets in place of turkey for a more classic scaloppine.
• Swap sage for fresh basil added at the end for a brighter, summery flavor.
• Serve over pasta or with crusty bread to soak up the sauce.