Turkey scallopini with vegetables
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Here's a great way to use summer corn and zucchini. 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. This dinner comes together quickly and can be a great option to put on repeat in the summer when all that corn and squash is at the market. Summer squash is just as nice as zucchini in the recipe, so feel free to substitute it if you like. Sage adds a taste of Thanksgiving, and other herbs will also work well in this recipe. Basil is especially nice in the summer.
Ingredients
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)
Onion
1 small
Corn on the cob
2 ear(s), medium
Uncooked zucchini
1 medium
Fat free chicken broth
½ cup(s)
Fresh sage
1 Tbsp
Table salt
⅛ tsp
Black pepper
⅛ tsp
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.