Spicy Turkey Scaloppini With Cranberries And Greens Recipes

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SPEEDY PORK SCALOPPINI

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16



Speedy Pork Scaloppini image

Steps:

  • For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
  • Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
  • Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
  • Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
  • Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
  • For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

4 pork breakfast chops (thin-cut boneless pork chops), pounded thin
Kosher salt and freshly ground black pepper
1 tablespoon whole milk
2 large eggs, beaten
Heaping 1/2 cup plus 2 tablespoons all-purpose flour
2/3 cup Italian-style panko breadcrumbs
3 tablespoons olive oil
6 tablespoons salted butter
1 tablespoon drained capers
2/3 cup white wine
1/3 cup chicken stock
1 lemon, halved (1 half juiced;1 half cut into wedges)
2 cups arugula
1 tablespoon lemon juice
2 tablespoons shaved Parmesan
2 tablespoons chopped fresh parsley

CHICKEN SCALOPPINI WITH SPRING VEGETABLES

Provided by Sandra Lee

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 10



Chicken Scaloppini with Spring Vegetables image

Steps:

  • Combine all vegetables in the bottom of a 5-quart slow cooker.
  • Whisk together 2/3 of the leek soup mix with the condensed soup and wine. Pour over vegetables. Cover and cook on LOW setting for 4 hours.
  • Heat oil in a large skillet. Combine the rest of the leek soup mix with some flour. Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2 minutes each side.
  • Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken.

2 1/2 cups seasoned diced potatoes (recommended: Reser's)
2 cups frozen sliced carrots
2 cups frozen early harvest peas
2 cups frozen haricots verts
2 1/4 pounds thin-sliced chicken breast fillets, rinsed and patted dry
1 (1.8-ounce) packet leek soup mix, divided (recommended: Knorr)
1 (10 3/4-ounce) can condensed cream of asparagus soup (recommended: Campbell's)
1/2 cup white wine, preferably Chardonnay
Vegetable oil
Flour, for dredging

SCALOPPINE WITH ANY MEAT

You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.

Provided by Melissa Clark

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 5



Scaloppine With Any Meat image

Steps:

  • Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
  • Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
Kosher salt and black pepper
Unsalted butter
1 to 2 garlic cloves, grated on a Microplane or minced
Lemon or lime wedges

TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER

Your dinner guests will be delighted when they taste this buttery crisp Progresso® panko bread crumb-coated turkey breast served with balsamic-cranberry sauce and pumpkin ravioli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13



Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter image

Steps:

  • Bring 4 quarts lightly salted water to a boil in a large pot.
  • Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
  • Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
  • To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
  • Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.

Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 8 g, TransFat 0 g

8 portions boneless turkey breast (4 oz each)
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour
2 eggs, beaten
2 cups Progresso™ plain panko crispy bread crumbs
1 stick (8 tablespoons) unsalted butter
1 package (18 oz) frozen squash ravioli
1/4 cup finely chopped fresh sage or 2 teaspoons dried sage
1 1/2 cups fresh cranberries
3 tablespoons dark molasses
1/4 cup balsamic vinegar
1 cup Progresso™ chicken broth or reduced-sodium chicken broth (from 32-oz carton)
Salt and pepper

TURKEY WITH CRANBERRY SAUCE

You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8



Turkey with Cranberry Sauce image

Steps:

  • Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

Nutrition Facts :

2 turkey breast tenderloins (1 to 1-1/2 pounds)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable oil
1 tablespoon butter
1 cup whole-berry cranberry sauce
3 tablespoons apple jelly
3/4 teaspoon Dijon mustard
1/4 teaspoon ground allspice

TURKEY SCALLOPINI WITH MARSALA SAUCE

My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. -Briana Knight, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Turkey Scallopini with Marsala Sauce image

Steps:

  • In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.

Nutrition Facts : Calories 459 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 341mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein.

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1-1/2 cups Marsala wine
3 tablespoons butter
3 tablespoons shredded Parmesan cheese
Hot cooked linguine, optional

QUICK TURKEY SCALLOPINI

Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. -Susan Warren, North Manchester, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12



Quick Turkey Scallopini image

Steps:

  • In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm., Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened., Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.

Nutrition Facts : Calories 263 calories, Fat 8g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 194mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

1/3 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1 package (17.6 ounces) turkey breast cutlets
4 teaspoons canola oil
1/4 cup white wine or reduced-sodium chicken broth
1/2 teaspoon cornstarch
1/3 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 teaspoon spicy brown mustard
Paprika, optional

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