Turkey can be used as a healthy, nutritional substitute for beef in many dishes such as lasagna or burgers. Just make sure to add extra seasonings and flavorings to the meat so you don't miss that extra flavor the fat from the beef imparts.
In this dish we substitute turkey breast in place of veal scaloppine.
The nutritional value of turkey is highly notable being packed with protein (32 grams per 4 oz. serving), vitamins B3 and B6, cancer fighting selenium, and it is low in saturated fat.
When choosing your turkey meat, go for grass-fed turkey, raised under organic conditions. Organic turkey conveys the most health benefits and are also gluten free.
To roast the shallots:
15 Shallots, peeled
4 fl. oz. Olive oil
1/2 tsp. Dried thyme
1/2 tsp. Coarse salt
1/4 tsp. Coarsely ground black pepper
1. Pour the olive oil over the shallots and sprinkle with thyme, salt and pepper. Toss or mix until vegetables are well coated with oil. Add more if necessary.
2. Bake at 375 F for about 45 minutes until the shallots are tender and slightly browned. Turn or stir the shallots several times during cooking to be sure of even cooking. Do not allow them to become too browned, or they may be bitter.
1 1/4 lb. Boneless, skinless turkey breast
7 1/2 oz. Shiitake mushrooms, caps only
Salt to taste
to taste White pepper for dredging White or wheat flour
1 fl. oz. Canola oil
1/4 oz. Butter (1/2 Tbs.)
15 Roasted shallots
1. Cut turkey breast across the grain into 10 scaloppine, about 2 oz. each.
2. Lightly flatten each piece with a meat mallet.
3. Refrigerate until ready to cook.
4. Slice the mushroom caps into strips about 1/4 inch wide.
5. Dry the meat, season with salt and pepper, and dredge in flour. Shake off excess. (Do not do this step until immediatly before cooking.)
6. Heat the oil in a large saute pan until very hot. Add the turkey in a single layer and saute over high heat just until lightly browned on both sides.
7. Remove the meat from the pan and keep warm. Spoon or drain off any excess oil from the pan.
8. Add the butter to the pan. When it is hot, add the mushrooms and saute for about one minute, just until the mushrooms are cooked.. Adjust the seasoning.
9. Place the meat on hot dinner plates and top with mushrooms. Arrange three roasted shallots on each plate.
Calories, 280; Protien, 32 g; Fat; 11 g (36% cal.); Cholesterol, 85 mg;
Carbohydrates, 13 g; Fiber, 1 g; Sodium 140 mg.
Note: Flour for dredging can be ommited for less carbs, calories, sodium to make this meal gluten free.