Photo: Jodi Pudge
A no-fuss scallopini is simple and quick. This one with savoury brown butter, parsley and lemon is what's for dinner.
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 1/2 lb turkey scallopini
1/4 cup canola oil
2 tbsp unsalted butter
1 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp parsley, chopped
Combine flour, salt and pepper in a shallow bowl. Dredge turkey in flour mixture and place in a single layer on a baking sheet.
In a frying pan, heat 1 tbsp oil over medium-high heat. Working in batches, and adding more oil to the pan as necessary, fry turkey about 1 min per side or until lightly golden and cooked through. Transfer to a serving plate.
Add butter to the pan and let it sizzle for 1 to 2 min or until it begins to brown and smell nutty. Working quickly, add lemon juice and zest, and let it sizzle for 30 sec. to combine flavours. Drizzle browned butter sauce over turkey and sprinkle parsley overtop.
Protein 41g, Carbohydrates 22g, Fat 23g, Fibre 1g, Sodium 632mg.