Turkey Scallopini with Vegetables

Total Time
30 min
15 min
15 min
If it is too late in the season to find corn on the cob at your grocery store, frozen will do fine. Just defrost 1 cup in your microwave.


olive oil

2 tsp

all-purpose flour

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp

uncooked boneless skinless turkey breast

1 pound(s), four 4 oz pieces

uncooked onion(s)

1 small, red, diced


2 piece(s), kernels removed

uncooked zucchini

1 medium, diced

fat free chicken broth

½ cup(s)

raw sage

oz, chopped (use 1 tablespoon)

table salt

tsp, or to taste

black pepper

tsp, or to taste


  1. Heat olive oil in a large nonstick skillet over high heat.
  2. In a shallow dish, stir together flour, salt and pepper. Dredge turkey in mixture, patting off excess. Add turkey to skillet and sauté until golden. Remove and set aside.
  3. Reduce heat to medium-low and add onion to pan. Sauté until softened and beginning to brown. If it becomes too dry, add a tablespoon of chicken broth.
  4. Add corn and zucchini and cook, stirring occasionally, until tender. Stir in chicken broth and sage, and return turkey to the skillet until warmed.
  5. Divide turkey cutlets onto 4 plates. Season vegetables to taste with salt and pepper and spoon over turkey. If desired, garnish with sage.

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