• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
151.3
Protein:
11.4 g
Fat:
5.9 g
Carbohydrates:
13.8 g
Serves: 8
  1. Beat eggs with parmesan, salt and pepper.
  2. Dredge scaloppini in flour then dip in egg mixtures.
  3. In a fry pan, heat 1 tbsp (15 mL) canola oil at medium-high. Cook scaloppini 1-2 minutes on each side until pink colour is gone.
  4. In a another fry pan, sauté onion with garlic in remaining oil over high heat, for 2 minutes.
  5. Add turkey stock and the remaining ingredients, except parmesan cheese. Simmer for 5 minutes on low heat. Add to food processor, reduce sauce until it has a smooth consistency.
  6. Place scaloppini on plate. Top each with 1/4 cup (50 mL) sauce. Serve with grated parmesan cheese.

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