{"id":703,"date":"2018-06-08T10:44:36","date_gmt":"2018-06-08T14:44:36","guid":{"rendered":"https:\/\/www.floridacitrus.ca\/oj\/?post_type=fdoc-recipe&#038;p=703"},"modified":"2024-06-04T10:31:15","modified_gmt":"2024-06-04T14:31:15","slug":"turkey-scaloppini-recipe-with-florida-orange-napa-valley-cabernet-sauvignon-sauce","status":"publish","type":"fdoc-recipe","link":"https:\/\/www.floridacitrus.ca\/oj\/recipes\/turkey-scaloppini-recipe-with-florida-orange-napa-valley-cabernet-sauvignon-sauce\/","title":{"rendered":"Turkey Scaloppini Recipe With Florida Orange\u2013Napa Valley Cabernet Sauvignon Sauce"},"content":{"rendered":"\r\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-fdoc-recipe-ingredients\">\r\n<li>12 (2-oz.) turkey breast cutlets<\/li>\r\n<li>Salt to taste<\/li>\r\n<li>Pepper to taste<\/li>\r\n<li>2 cups flour<\/li>\r\n<li>5 tbsp. olive oil, divided<\/li>\r\n<li>1 tbsp. garlic, thinly sliced<\/li>\r\n<li>3 cups yellow zucchini, cut into \u00bd-inch slices*<\/li>\r\n<li>1 \u00bd cups fava beans, blanched, skins removed**<\/li>\r\n<li>1 cup red grapes, whole<\/li>\r\n<li>3 tbsp. fresh basil, chopped<\/li>\r\n<li>\u00bd cup (120 ml) Florida Orange Juice, divided<\/li>\r\n<li>\u00bd cup (120 ml) Napa Valley Cabernet Sauvignon<\/li>\r\n<li>1 tbsp. butter<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><em>*Green zucchini or yellow summer squash can be substituted.<\/em><br \/><em>**Fresh peas can be substituted.<\/em><\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\r\n\r\n\r\n\r\n<div class=\"wp-block-fdoc-recipe-instructions\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>1. Place large piece of plastic wrap on counter. Lay out turkey breast cutlets with space between each of them; cover with second piece of plastic wrap.<\/p>\r\n<p>&nbsp;<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>2.\u00a0Use mallet to pound cutlets to \u00bc-inch thickness. Season cutlets with salt and pepper; dredge in flour and shake off any excess. Reserve cutlets.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>3.\u00a0Heat medium skillet over medium heat. Add 1 tablespoon olive oil and garlic; cook until garlic begins to brown lightly.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>4.\u00a0Add zucchini; saut\u00e9 for 4 to 5 minutes over medium heat, or until tender.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>5.\u00a0Add fava beans, grapes and basil. Stir in 2 tablespoons orange juice; remove from heat. Reserve and keep warm.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>6.\u00a0Heat large skillet over medium-high heat. Add 2 tablespoons olive oil to pan and heat until shimmering.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>7.\u00a0Add 6 turkey cutlets to pan; brown on both sides. Repeat process with remaining cutlets or use 2 skillets. Remove cutlets from pan; reserve and keep warm.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>8.\u00a0Add wine to skillet used to cook turkey cutlets; cook for 2 to 3 minutes.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>9.\u00a0Add remaining 2 tablespoons orange juice; simmer until reduced to one-half the original volume.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>10.\u00a0Add butter; swirl pan until butter is melted and incorporated into sauce.\u00a0<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>11.\u00a0Return cutlets to skillet with sauce; heat over low heat for 2 to 3 minutes.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>12.\u00a0To serve, place spoonful of vegetable mixture in center of serving plate.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"wp-block-fdoc-recipe-instructions-step\">\r\n<div class=\"wp-block-fdoc-recipe-instructions-step__text\">\r\n<div>\r\n<p>13.\u00a0Place 2 scaloppini on top; spoon Florida Orange\u2013Napa Valley Cabernet Sauvignon Sauce on top.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>Ingredients *Green zucchini or yellow summer squash can be substituted.**Fresh peas can be substituted. 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