Caprese Turkey Skillet Supper This salad comes to the skillet easily with turkey as the protein of choice. Light and full of flavour you can serve this on its own or alongside some pasta salad or rice. Preparation Time: 15 minutesCooking Time: 8 minutesServes 4 400 g Ontario Turkey Scaloppini, about 6 to 8 pieces*3/4 tsp (4 mL) dried basil leaves1/2 tsp (2 mL) each salt and pepper2 tbsp (30 mL) extra virgin olive oil plus more for drizzling2 Ontario Tomatoes, sliced8 fresh Ontario Basil Leaves1 buffalo mozzarella or fresh mozzarella ball (4 oz/125 g), drained and sliced4 cups (1 L) Ontario Baby ArugulaBalsamic glazeToasted bread slices (optional) Lay scaloppini out on cutting board and sprinkle both sides with basil, salt and pepper. Heat oil in large skillet and brown scaloppini on both sides, in batches if necessary. Reduce heat to low and top scaloppini with tomato, basil and mozzarella alternating. Cover and cook for 1 minute or until cheese melts slightly. Remove from heat. Sprinkle arugula over platter and drizzle with more extra virgin olive oil and sprinkle lightly with salt. Top with scaloppini, drizzle with balsamic glaze and serve with toasted bread, if desired. *TIP: If you are unable to find turkey scaloppini in your local grocery store, you can purchase one boneless, skinless turkey breast (about 450 g), cut it into 6-8 pieces, place between parchment paper or saran wrap and then flatten them with a meat mallet (or rolling pin). Recipe and Photography:Turkey Farmers of Ontario
Caprese Turkey Skillet Supper
