Turkey scaloppine with yoghurt
Instructions
Do Brown the Turkey slices in the butter, add salt and wet with a little broth.
After a few minutes add the yoghurt, cover and bring to boiling.
Remove the scallops, place on a serving dish, nappatele with their sauce, sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 4 slices of turkey breast
- 40 g of butter
- 1 jar of yoghurt
- Parsley
- Salt