Turkey Scallopini

Here is one of MY favorite meals. I absolutely love this. It's definitely not diet food, but eating it once in a while can't hurt, right?

I first made this dish when my daughter was just a few months old (which makes me sad because she's 6 1/2 years old now) and it took me a little while to perfect it. I would like to mention that I have made this using pork cutlets and boneless chicken breasts. We all like the turkey best, but the pork is also pretty good. We weren't big fans of it made with the chicken though. It just didn't seem to have the same flavor. Try this recipe sometime, it's wonderful!

Turkey Scallopini

2 lbs turkey cutlets, pounded thin

6 T flour (or more)

1 tsp Kosher salt

1/2 tsp ground sage (optional)

Black pepper to taste

2 T extra virgin olive oil (I sometimes use a little more)

1/2 cup white wine or chicken broth (I've made it both ways and can't taste too much of a difference)
1/2 cup water

2 T margarine or butter

4 cloves of garlic, minced

1 tsp dried rubbed sage leaves

1 tsp chicken bouillon granules

Place flour in a shallow bowl, add the salt, ground sage and pepper; mix. Set aside. Rinse and pat dry turkey cutlets. I like to cut the turkey cutlets in half because they are usually pretty big. Using a rolling pin or meat pounder, pound the cutlets to a 1/4 inch thickness or so.

Heat the oil in a large heavy skillet. Dredge the turkey in the flour and cook in batches for 3-4 minutes on each side until cooked through, removing to a paper towel lined plate as you go.

When all the turkey is cooked, add the water, wine, margarine, garlic, sage leaves, and bouillon to the same skillet (do not rinse all the turkey bits/oil from the pan, that is where all the flavor is!). Stir and bring to a boil over medium-low heat. Let simmer for 2 minutes and then add turkey back to the skillet.

Continue to simmer, turning the cutlets in the sauce for another 3-5 minutes until the sauce has thickened. Serve with (or over) hot cooked Basmati rice and a vegetable or salad on the side. Enjoy!