Turkey scallopini with vegetables
Skinless turkey breast
400 g, steaks
1 medium, coarsely chopped
Chicken stock cube
½ individual, gluten-free variety, to make ½ cup (125ml) stock
Frozen corn kernels
2 cup(s), (320g)
2 medium, cut into 2cm pieces
1 tbs, leaves, chopped
1 x 3 second spray(s)
- Season turkey steaks with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook turkey steaks for about 2 minutes on each side or until golden and cooked through. Transfer to a plate, cover loosely with foil and set aside.
- Reduce heat to medium. Add onion and 1 tablespoon of stock to same pan, cook, stirring, for 2-3 minutes until softened. Add corn and zucchini, cook, stirring, for a further 2-3 minutes until vegetables are tender. Stir in remaining stock and sage, season with salt and pepper and bring to a simmer. Return turkey steaks to pan, cook for 1-2 minutes, turning occasionally, until heated through.
- To serve, divide vegetables and turkey steaks evenly among 4 plates.