TURKEY SCALLOPINI
Steps:
- In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
Your dinner guests will be delighted when they taste this buttery crisp Progresso® panko bread crumb-coated turkey breast served with balsamic-cranberry sauce and pumpkin ravioli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring 4 quarts lightly salted water to a boil in a large pot.
- Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
- Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
- To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
- Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 8 g, TransFat 0 g
CHIARELLO'S TURKEY SCALLOPINI AND SQUASH RAVIOLI
Make and share this Chiarello's Turkey Scallopini and Squash Ravioli recipe from Food.com.
Provided by Progresso Recipe St
Categories Turkey Breasts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 quarts lightly salted water to a boil in a large pot.
- Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
- Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
- To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
- Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
- Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.
- Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Nutrition Facts : Calories 666.9, Fat 22.2, SaturatedFat 9.5, Cholesterol 318.8, Sodium 215.7, Carbohydrate 12.9, Fiber 1.4, Sugar 6.2, Protein 98.2
TURKEY SCALLOPINI WITH CAPERS AND LEMON
Categories Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
Thin pieces of turkey breast are breaded and browned, then served over squash ravioli and topped with a rich sage-cranberry sauce.
Provided by Progresso
Categories Progresso®
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring 4 quarts lightly salted water to a boil in a large pot.
- Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
- Heat olive oil in a large saute pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash saute pan!
- To make the sauce, add butter to saute pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and saute until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
- Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 69.1 g, Cholesterol 135.4 mg, Fat 34.1 g, Fiber 2.4 g, Protein 34.3 g, SaturatedFat 10.4 g, Sodium 1450.5 mg, Sugar 6.1 g
TURKEY SCALLOPINI WITH LEMON AND CAPERS
This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending on just how thick your cutlets actually are and whether you are browning and cooking the turkey cutlets on an electric or a gas stove [more time for electric, less for gas]. The amounts for the herbs and capers do not have to be precise; an approximation according to your likes works fine!
Provided by Gaia22
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry and season with salt and pepper.
- Coat the slices in flour and shake off any excess.
- Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
- Remove to a covered platter and keep warm.
- Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
- Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
- Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
- Boil broth until reduced to about 3/4 cup.
- Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
- Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.
Nutrition Facts : Calories 438.5, Fat 22.5, SaturatedFat 6.5, Cholesterol 117.4, Sodium 456, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 43.3
TURKEY SCALLOPINI
Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
CAJUN TURKEY SCALLOPINI
Super easy and tasty turkey scallopini.
Provided by terryhongzs
Categories Meat and Poultry Turkey Breasts
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine flour and 1 teaspoon Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
- Heat oil in a large skillet over medium-high heat. Cook turkey in hot oil until no longer pink in the center, 2 to 3 minutes on each side. Transfer turkey to a serving platter and keep warm.
- Add wine and remaining Cajun seasoning to the skillet; cook until liquid is reduced by half, stirring to loosen particles from the bottom of the skillet, 1 to 2 minutes. Drizzle sauce over turkey. Serve immediately.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 7.1 g, Cholesterol 81.8 mg, Fat 7.6 g, Fiber 0.3 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 201.2 mg, Sugar 0.3 g
TURKEY SCALLOPINI WITH MARSALA SAUCE
My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. -Briana Knight, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.
Nutrition Facts : Calories 459 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 341mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein.
More about "chiarellos turkey scallopini and squash ravioli food"
CHIARELLOS DELI AND CATERING
From chiarellos.com
TURKEY RAVIOLI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TURKEY SCALLOPINI WITH FRESH LEMON SAUCE - CHATELAINE
From chatelaine.com
TURKEY SCALLOPINI, MUSHROOMS AND ARTICHOKES IN …
From eatineatout.ca
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
From recipeland.com
4.5/5 (1)Total Time 30 minsServings 8Calories 347 per serving
THANKSGIVNIG TURKEY SCALOPPINI WITH MUSHROOMS AND HERBS - CTV
From more.ctv.ca
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
From fooddiez.com
TURKEY SCALLOPINI RECIPE FROM JACQUES PEPIN - RACHAEL RAY SHOW
From rachaelrayshow.com
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER ...
From iluvuue-ihateuue-imissuue.blogspot.com
SEARED SCALLOP RAVIOLI WITH LEMON ROSEMARY BUTTER SAUCE.
From halfbakedharvest.com
BEST LOW CHOLESTROL FOOD BLOG: TURKEY SCALLOPINI AND SQUASH RAVIOLI ...
From healthycook1.blogspot.com
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
From frinkfood.com
CHIARELLOS DELI & CATERING
From chiarellos.com
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
From fooddiez.com
TURKEY SCALLOPINI WITH VEGETABLES | RECIPES | WW USA
From weightwatchers.com
GRILLED TURKEY SCALOPPINI WITH DIJON SAUCE | CANADIAN TURKEY
From canadianturkey.ca
EASY TURKEY SCALLOPINI - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
BEST COOKING BREADS RECIPES: TURKEY SCALLOPINI AND SQUASH RAVIOLI …
From worldbestbreadsrecipes.blogspot.com
SQUASH RAVIOLI - THE GLOBE AND MAIL
From theglobeandmail.com
DOMINIC CHAPMAN’S TURKEY & BUTTERNUT SQUASH RAVIOLI
From britishturkey.org.uk
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
From playtimeandparty.com
TASTY RECIPES: TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY ...
From recipes4bestrecipes.blogspot.com
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER …
From youtube.com
HERBED MUSHROOM AND TURKEY SCALOPPINI | CANADIAN TURKEY
From canadianturkey.ca
RECIPE: TURKEY AND SQUASH RAVIOLI IN BROWN BUTTER-SAGE SAUCE
From seattletimes.com
TURKEY AND SQUASH RAVIOLI IN BROWN BUTTER-SAGE SAUCE
From washingtonpost.com
TURKEY SCALLOPINI IN SHERRY CREAM SAUCE WITH MUSHROOMS AND …
From fromachefskitchen.com
EASY TURKEY SCALLOPINI - THERESCIPES.INFO
From therecipes.info
TURKEY SCALLOPINI RECIPES FOOD NETWORK
From hotresipes.eu.org
TURKEY AND SQUASH RAVIOLI WITH RAW MARINARA (GLUTEN-FREE, FLOURLESS)
From portal.peopleonehealth.com
DELECIOUS FOOD IMAGE INSPIRATION | TURKEY SCALLOPINI AND SQUASH …
From deleciousfood.netlify.app
PAN-GRILLED ZESTY TURKEY SCALLOPINI - SARAH'S CUCINA BELLA
From sarahscucinabella.com
TWO EASY TURKEY OR CHICKEN SCALLOPINI RECIPES | WHAT'S COOKIN' …
From whatscookinitalianstylecuisine.com
GRILLED TURKEY SCALLOPINI WITH KALE WALNUT PESTO - EAT IN EAT OUT
From eatineatout.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love