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Turkey Scallopine

 

8

Yield

2

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

2 each turkey
escalopes, 6 ounces each
*
8 ounces grape juice
5 ounces double cream
1 x salt and black pepper
*
1 tablespoon vegetable oil
1 tablespoon butter

Directions

Wrap the escalopes in clingfilm and flatten gently with the back of a heavy frying pan until they are really thin.

Peel off the clingfilm.

Heat the oil then the butter in a large frying pan.

Put in the meat and press down firmly so it is all in contact with the frying pan.

Let it sizzle for between one minute and a minute and a half, depending on how thin you've managed to flatten the escalopes, turn them over and repeat the timing.

The meat will be thoroughly cooked through - you do not ever want pink turkey - but very tender.

Put the meat on warmed plates.

Pour the grape juice or vermouth into the frying pan, stir it round to pick up all the bits from the meat, then add the double cream and let it bubble (double cream boils beautifully) and reduce slightly.

Pour it over the turkey and serve with pasta or new potatoes and mangetout.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 42881% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 72mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 25% Vitamin C 1%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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