Turkey Scaloppine with Sautéed Melon
Dress up this entree for company by making melon balls instead of wedges. Serve a pilaf of brown and wild rice along with sauteed kale or spinach.
  • 1-1/2 teaspoons grated lemon zest
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Large pinch of nutmeg
  • 4 turkey cutlets (1 pound total)
  • 1 tablespoon olive oil
  • 2 cups diced red bell peppers
  • 1/4 cup chicken broth, canned or homemade
  • 1 tablespoon dry white wine
  • 1 teaspoon cornstarch
  • 2 teaspoons unsalted butter
  • 1 small cantaloupe (2 pounds)--peeled, seeded, and cut into thin wedges
  • 1 lemon, cut into 4 wedges

1. In small bowl or cup, combine lemon zest, red pepper flakes, salt, black pepper and nutmeg. Season turkey with spice mixture.

2. In large nonstick skillet, heat oil over high heat. Add turkey and sauté, turning once, until lightly browned and cooked through, about 4 minutes. Transfer turkey to a platter and cover loosely to keep warm.

3. Add bell peppers to skillet and sauté until tender, 1 to 2 minutes. In small bowl, whisk together broth, wine and cornstarch until smooth. Pour over peppers and cook over high heat, stirring to deglaze pan. Cook, stirring, until juices are reduced and thickened, 1 to 2 minutes. Pour peppers and sauce over turkey and re-cover.

4. Add butter to skillet and melt over medium heat. Add melon slices and cook until just heated through, about 1 minute per side.

5. Serve melon alongside turkey and peppers, and accompany with lemon wedges for squeezing.

Nutritional Information
Per serving: 235 calories, 6.6g total fat, 1.9g saturated fat, 3.2g monounsaturated fat, 0.6g polyunsaturated fat, 1.6g dietary fiber, 30g protein, 15g carbohydrate, 76mg cholesterol, 198mg sodium.
Good source of: beta-carotene, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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