You say you’ve never heard of ‘healthified‘ before? Maybe you’re right–I think I made it up somewhere along my quest of making food healthier, or as I like to say, ‘healthifying food’. You just watch–those words will one day be a part of our everyday vocabulary and yours truly coined them. That’s Hot!
As you know, turkey breast is a great healthy choice since it’s low in fat and high in protein, though if made into a traditional scallopine dish with butter and flour, the ‘low in fat’ goes out the window. But I had a request to make it so I used my noggin and made a healthier version. By replacing butter with heart-healthy olive oil I’ve cut calories as well as replaced bad fats for good fats. I also used egg whites for an added protein boost.
Turkey is also a great inexpensive source of iron, zinc, phosphorus, potassium and B vitamins.
I decided to use gluten-free bread crumbs instead of white flour. I’ve made several meals using these and find them to work brilliantly. You can find them at Whole Foods Market or check your local health food store.
4 x 4-6 oz organic turkey slices (1/4-inch sliced turkey breast)
2 cups Ener-G bread crumbs (gluten, egg, dairy-free)
2 egg whites – beaten (for coating turkey with bread crumbs)
12 oz wild mushrooms
1 cup fresh garden peas
1 garlic clove – minced
1/4 cup low-sodium chicken broth
1 tbsp fresh rosemary – chopped
1/4 cup olive oil
Preheat oven to 4oo°F.
Begin by setting up a mini production line to coat the turkey. In the following order place the turkey, egg whites, bread crumbs and a foiled oven tray. With clean hands dip the turkey in the egg followed by the bread crumbs and coat generously. Lay on foiled oven tray until needed.
Preheat large skillet on medium high heat for 4 minutes. Once hot add 2 tbsp olive oil and saute the breaded turkey in batches for 3-4 minutes each side until golden and crispy. Wipe out pan after each use with a paper towel and add more olive oil.
Once all the turkey have been colored, pop in oven for 6-7 minutes to finish cooking.
Wipe out pan again and add additional 2 tbsp olive oil. Add mushrooms and saute for 2 minutes on medium heat. Add garlic and continue sauteing for another 4-5 minutes until mushrooms are cooked through.
Finish by adding peas and chopped rosemary to mushrooms along with 1/4 cup chicken broth. When peas are cooked, serve with turkey scallopine along with roasted mini potatoes.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.