If you can’t find turkey scaloppini, get your butcher to cut thin crosswise slices from a turkey breast for you. Otherwise, substitute chicken or veal scaloppini. (The scaloppini should be 1/4 inch thick.) If you can, use homemade pesto which will be lower in calories and fat than the store-bought variety.
1. To make the cream sauce, combine the pesto, sour cream and Parmesan in a small bowl. Set aside.
2. Dust the turkey with the flour.
3. Spray a non-stick skillet with cooking oil, add the vegetable oil and heat to medium-high. Cook the scaloppini for 2 minutes per side, or until no longer pink at the center. Serve with a dollop of pesto cream sauce on top.
1/3 cup pesto
1 1/2 Tbsp low-fat sour cream
1 1/2 Tbsp grated Parmesan cheese
4 turkey scaloppini (about 1 lb)
1/4 cup all-purpose flour
1 Tbsp vegetable oil
Nutritional Analysis per Serving
Protein 31 g
Fat 15 g
Saturated Fat 3g
Cholesterol 4 mg
Sodium 200 mg
Prep Time: 6 minutes
Cook Time: 4 minutes
Make Ahead: Prepare pesto sauce up to a day in advance and refrigerate, or freeze for up to 3 weeks.