Directions

1. Beat eggs with parmesan, salt and pepper.
2. Dredge scaloppini in flour then dip in egg mixtures.
3. In a fry pan, heat 1 tbsp (15 mL) canola oil at medium-high. Cook scaloppini 1-2 minutes on each side until pink colour is gone.
4. In a another fry pan, sauté onion with garlic in remaining oil over high heat, for 2 minutes.
5. Add turkey stock and the remaining ingredients, except parmesan cheese. Simmer for 5 minutes on low heat. Add to food processor, reduce sauce until it has a smooth consistency.
6. Place scaloppini on plate. Top each with 1/4 cup (50 mL) sauce. Serve with grated parmesan cheese.