Serrano peppers add peppery bite to this quick and easy Thai-flavored turkey scaloppine.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut tenderloin crosswise into four medaillons. Place between two layers of plastic wrap. Using a meat mallet, pound turkey medaillons to about 1/4-inch thickness. Uncover medaillons. Cover medaillons evenly with sliced lemon grass, serrano pepper slices, and salt. Cover with a new piece of plastic wrap. Gently pound until about 1/8 inch thick.

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  • Heat oil in a large, heavy skillet. Dredge medaillons lightly in flour, gently shaking off any excess flour. Cook turkey in hot oil over medium-high heat for 10 minutes or until cooked through with no pink remaining, turning once. Garnish with lime slices, if desired. Serve immediately. Makes 4 servings.

Nutrition Facts

170 calories; 6 g total fat; 1 g saturated fat; 59 mg cholesterol; 200 mg sodium. 1 g carbohydrates; 1 g fiber; 26 g protein; 0 IU vitamin a; 1 mg vitamin c; 4 mcg folate; 20 mg calcium; 1 mg iron;

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