A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mustard and Thyme Turkey Scallopini
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- #117019
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 tablespoon whole grain Dijon mustard
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup olive oil
12 ounces turkey scallopine
2 tablespoons butter
2 tablespoons olive oil
1 cup flour
directions
With a mortar and pestal or in a small work bowl, crush garlic and mix with mustard. Add in salt, pepper, and thyme, and work the seasoning into a paste. Stir in oil until emulsified.
Pat dry turkey scallopine portions. Smear the mustard-garlic paste on both sides of the turkey. Set aside for 10 minutes.
Heat a large saute pan over a medium high flame. Melt butter and oil in the pan. Spread flour on a large plate. Dredge both turkey portions to coat in the flour. Add turkey to pan. Cook for about three minutes per side until browned and cooked through. Let rest for a few minutes and serve with potatoes or rice.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 6, 2011
Was in a pinch and needed a quick recipe using turkey breast fillets. This one is a winner! Was very easy. Great taste. I added a little cayenne pepper to give it a kick. Will definitely make this one again!