Caprese Turkey Skillet Supper
Prep time: 15 minutes
Cook time: 8 minutes
Makes: 4 servings
1 pkg (400 g) Ontario turkey scaloppini, about 6 to 8 pieces
3/4 tsp (4 mL) dried basil leaves
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) extra virgin olive oil plus more for drizzling
2 vine ripened tomatoes, sliced
8 fresh basil leaves
1 buffalo mozzarella or fresh mozzarella ball (4 oz/125 g), drained and sliced
4 cups (1 L) baby arugula
Toasted 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.