• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
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2
Nutritional Information

Per serving

Calories:
328
Protein:
38 g
Fat:
8 g
Carbohydrates:
25 g
Sodium:
n/a

Credit
Recipe courtesy of Jeanine Friesen of Faithfully Gluten-Free (www.faithfullyglutenfree.com)

Serves: 6
Turkey scallopini is thinly sliced turkey breast meat. If you are unable to find turkey scallopini at your local grocer, you can make your own by partially freezing a turkey breast, and then using a sharp knife, carefully cut the breast in half width-wise. Turkey scallopini is thinner, and cooks quicker than a whole turkey breast.
  1. Combine all the spices in a small container or re-sealable bag.
  2. Rub both sides of the turkey scallopini with the spice mix. Place on a plate, cover with plastic wrap, and refrigerate for 1-2 hours.
  3. In a large frying pan, heat the butter and olive oil over medium heat. Place as many turkey pieces you can fit in one layer in the frying pan. Cook for 5-10 minutes per side, the amount of time will be determined by how thick your turkey is. The internal temperature should read 165 degrees F (74 degrees C) when tested with an instant read thermometer.
  4. Once the turkey is cooked to the right temperature, remove to a paper towel lined plate, and continue cooking the rest of the turkey the same way.
  5. Once all of the turkey has been cooked, you can prepare your sandwiches, or you can cover and refrigerate it to use it later.
  6. To prepare your sandwiches, cut the turkey to fit your bread, spread your bread with a little mayonnaise, some lettuce, a piece of turkey, tomato, and avocado. Enjoy!

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