Turkey Scaloppini with Cranberry Sauce and Pistachios

Turkey scaloppini is boneless turkey breast that is sliced thinly and pounded. It’s a wonderful alternative to chicken breast, with fewer calories and less fat and cholesterol. The cranberry sauce is a great addition to turkey, especially during the fall and winter seasons.

RECIPE INSTRUCTIONS
1. To prepare the sauce, whisk together the cranberry sauce, soy sauce, orange juice concentrate, sesame oil, lemon juice, brown sugar, cornstarch, garlic and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes or just until the cornstarch is dis¬solved and the sauce is slightly thickened. Keep warm.

2. Whisk together the egg and milk in a shallow dish or bowl. Place the breadcrumbs in another shallow dish or bowl.

3. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Dip the turkey scaloppini into the egg mixture, then into the breadcrumbs. Sauté for 2 to 3 minutes per side or just until cooked through. Keep warm.

4. Serve the sauce over the turkey scaloppini and garnish with the pistachios and parsley.

INGREDIENTS
TURKEY:
1 lb turkey scaloppini
1 egg
2 Tbsp low-fat milk
1 cup seasoned dry breadcrumbs
2 tsp vegetable oil

SAUCE:
1/2 cup canned whole-cranberry sauce
1 1/2 Tbsp low-sodium soy sauce
1 Tbsp orange juice concentrate
1 1/2 tsp sesame oil
1 1/2 tsp lemon juice
1 tsp brown sugar
1 tsp cornstarch
1 tsp finely chopped garlic
1/2 tsp finely chopped ginger

GARNISH:
2 Tbsp chopped pistachios
1/4 cup chopped parsley

NOTES
Nutritional Analysis per Serving

Calories 394
Protein 33 g
Fat 12 g
Saturated Fat 2.2 g
Carbohydrates 38 g
Cholesterol 135 mg
Sodium 474 mg
Fiber 2.3 g

Prep Time: 15 minutes
Cook Time: 10 minutes

Make Ahead: Bread the turkey scaloppini and prepare the sauce early in the day and refrigerate. Cook just before serving.

Serves 4

Nutrition Watch: Cranberry sauce has zero fat and zero cholesterol with a minimum of sodium. Much healthier than gravy-type sauces.

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