© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp flour
3 tbsp Parmesan cheese, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp dried basil
2 to 3 tbsp butter
1/4 c dry white wine
6 5-6 oz & 1/2-inch thick TURKEY BREAST STEAKS, lbed to an even thickness
12 oz fettuccine, prepared according to package directions
3 tbsp butter, softened
2 tbsp Parmesan cheese, freshly grated
As needed freshly ground black pepper
In shallow flat dish, combine flour, Parmesan cheese, salt, pepper and basil. Coat both sides of turkey steaks with mixture.
In large skillet, over medium-high heat, saute turkey steaks in 2 tablespoons butter until golden brown and no longer pink in middle. (Add other tablespoon of butter if needed.) Remove from skillet and keep warm.
Pour wine into skillet with drippings and boil rapidly until syrupy and reduced to about 2 tablespoons.
To serve, toss hot fettuccine with additional butter and Parmesan cheese until well combined; grind pepper over top generously.
Arrange pasta on large warm platter and arrange turkey steaks over noodles. Top with wine sauce.
Total Calories 380
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 130 g
Sodium 480 mg
Potassium 499 mg
Total Carbohydrates 18 g
Dietary Fiber 2 g
Sugars 1 g
Protein 44 g
% Daily Protein 8
% Daily Vitamin C 0
% Daily Calcium 10
% Daily Iron 15