For light cuisine at its best, try these
turkey breast cutlets. The meat is pounded out thin, quickly
sauteed, and topped with strips of red or yellow bell pepper
for a splash of bright color.
Turkey Scaloppine with Peppers
1 pound boneless turkey breast, cut into
1/4-inch thick slices
2 tablespoons butter or margarine
3 medium-size red or yellow bell peppers,
seeded and cut into 1/4-inch wide strips
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1/3 cup shredded Swiss or fontina cheese
Salt and freshly ground pepper to taste
Lemon wedges for accompaniment
Rinse turkey and pat dry. Place each turkey
slice between 2 sheets of plastic wrap or wax paper; pound with
a flat-surfaced mallet until about 1/8-inch thick.
Melt 1 tablespoon of the butter in a wide
frying pan over medium heat. Add bell peppers; cook, stirring
often, until softened, 10 to 12 minutes. Remove from pan with
a slotted spoon.
Dredge turkey slices in flour.
Melt remaining 1 tablespoon butter in
oil in frying pan over medium-high heat. Add turkey, a few pieces
at a time (do not crowd pan); cook, turning once, until lightly
browned on both sides, 1 1/2 to 2 minutes. As turkey is cooked,
transfer it to an ovenproof serving dish, overlapping pieces
slightly; keep warm.
When all turkey has been cooked, spoon
bell peppers over top and sprinkle evenly with cheese.
Bake in a 400*F (205*C) oven just until
cheese is melted, 3 to 5 minutes. Season to taste with salt and
pepper and serve with lemon wedges.
