Thai-Style Turkey Scaloppine

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

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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

Thai-Style Turkey Scaloppine

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Directions

  1. 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.
  2. 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.
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Nutrition Facts (Thai-Style Turkey Scaloppine)

  • Per serving:
  • 170 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 59 mg chol. ,
  • 200 mg sodium ,
  • 1 g carb. ,
  • 1 g fiber ,
  • 26 g pro.
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