Turkey Scaloppini with Apricot and Dried Cranberry Salsa

Most supermarkets now sell boneless turkey breast, which is leaner than chicken. A 3 1/2-ounce serving of chicken has about 140 calories and 3 grams of fat, while the same amount of turkey breast has 120 calories and 1 gram of fat! If you can’t find these thin cutlets, ask your grocer to slice boneless breast into scaloppini. Dusting it with flour keeps the turkey moist. The dried fruit salsa is a perfect accompaniment. Serve the scaloppini over Sweet Potato Mash, with grilled vegetables alongside. Photo by Brian MacDonald.

1. Dust the turkey with flour. Spray a non-stick grill pan or skillet with cooking oil, add the vegetable oil and heat to medium. Sauté the turkey just until browned on both sides and no longer pink, about 8 minutes in total. Remove from the heat and keep covered.

2. To make the salsa, combine the apricots, cranberries, bell pepper, green onion, garlic, cilantro, jam, maple syrup, mustard and vinegar or lemon juice.

3. Spoon the salsa over the turkey and garnish with cilantro or parsley.

4 turkey scaloppini (about 1 lb)
1/4 cup all-purpose flour
2 tsp vegetable oil
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1 cup diced red bell pepper
1/3 cup diced green onions, white part only
1 tsp crushed fresh garlic
1/4 cup chopped cilantro or parsley
3 Tbsp apricot jam
1 Tbsp pure maple syrup
1 tsp Dijon mustard
2 tsp apple cider vinegar or freshly squeezed lemon juice
3 Tbsp chopped cilantro or parsley

Nutritional Analysis per Serving

Calories 314
Protein 27 g
Fat 6.4 g
Saturated Fat 1.4 g
Carbohydrates 33 g
Cholesterol 91 mg
Sodium 144 mg
Fiber 3.6

Prep Time: 15 minutes
Cook Time: 8 minutes

Make Ahead: Prepare salsa a day in advance and refrigerate. Bring to room temperature before serving.

Serves 4