Scaloppine is an Italian cooking reference to thin pieces of tender meat dredged in flour and sautéed. Scaloppine di vitello, prepared with veal, is most popular in Italy. This version calls for turkey quickly sautéed in herb-infused olive oil.
One-half teaspoon of dried rosemary leaves and 1/2 teaspoon of dried thyme leaves can be use in place of the fresh herbs.
For even cooking, cut large baby carrots in half lengthwise before cooking
Serve this Italian-inspired pasta dish with curly endive, escarole and radicchio tossed with raspberries and Italian vinaigrette.
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