Make Chimichurri: Place garlic mustard leaves, parsley, garlic, oregano, and red pepper flakes in a food processor. Slowly drizzle in olive oil and apple cider vinegar until well combined. Process until smooth. Cover and refrigerate until ready to serve.
Turkey Scaloppini (pounded meat cutlets) are covered in a mustard chimichurri sauce that you won't be able to get enough of!
Watch how this recipe comes together on HSTV.com.
Servings and Ingredients
|Mustard Chimichurri Sauce|
|1 c. wild garlic mustard leaves, or fresh cilantro leaves, loosely packed|
|1 c. Italian flat leaf parsley|
|2 clove(s) garlic|
|½ c. Gustare Vita olive oil|
|¼ c. Hy-Vee apple cider vinegar|
|½ tsp. Hy-Vee dried oregano|
|1 pinch(es) Hy-Vee crushed red pepper flakes|
|½ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee salt|
|4 (3-to-4-oz. each) pieces turkey tenderloin|
|3 tbsp. Gustare Vita olive oil, divided|
|1 (8-oz.) pkg. mushrooms|
|2 oz. white wine, sherry wine, or marsala wine|
Things To Grab
- Food processor or blender
- Small bowl
- Plastic bag
- Meat mallet or rolling pin
- Large skillet
- Meat thermometer
In a small bowl; whisk together flour and salt. Place turkey in a large resealable plastic bag; pound thin with a meat mallet or rolling pin. Dust turkey with seasoned flour.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add turkey to skillet and cook 2 to 3 minutes; flip, and cook 2 to 3 minutes more or until internal temperature reaches 165 degrees. Remove turkey from skillet and place on a plate.
In same skillet, heat remaining 1 tablespoon olive oil. Add mushrooms. Cook 3 to 5 minutes or until golden brown. Remove skillet from heat and deglaze with wine. Place skillet over heat. Allow wine to cook 2 to 3 minutes. Add turkey back to skillet and warm through. Serve turkey topped with mushrooms and Chimichurri sauce.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 40mg
- Sodium: 520mg
- Total Carbohydrates: 7g
- Protein: 18g
HSTV.com; What's Cooking; Turkey Scaloppini episode