Turkey Scaloppine with Peppers

For light cuisine at its best, try these turkey breast cutlets. The meat is pounded out thin,

quickly sautéed, and topped with strips of red or yellow bell pepper for a splash of bright color.

1 pound boneless turkey breast, cut into 1/4-inch thick slices
2 tablespoons butter or margarine
3 medium-size red or yellow bell peppers, seeded and cut into 1/4-inch wide strips
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1/3 cup shredded Swiss or Fontina cheese
Salt and freshly ground pepper to taste
Lemon wedges for accompaniment

Rinse turkey and pat dry. Place each turkey slice between 2 sheets of plastic wrap or wax paper; pound with a flat-surfaced mallet until about 1/8-inch thick. Melt 1 tablespoon of the butter in a wide frying pan over medium heat. Add bell peppers; cook, stirring often, until softened, 10 to 12 minutes. Remove from pan with a slotted spoon. Dredge turkey slices in flour. Melt remaining 1 tablespoon butter in oil in frying pan over medium-high heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning once, until lightly browned on both sides, 1 1/2 to 2 minutes. As turkey is cooked, transfer it to an ovenproof serving dish, overlapping pieces slightly; keep warm. When all turkey has been cooked, spoon bell peppers over top and sprinkle evenly with cheese. Bake in a 400*F (205*C) oven just until cheese is melted, 3 to 5 minutes. Season to taste with salt and pepper and serve with lemon wedges. Makes 4 servings.