Turkey Scaloppini (pounded meat cutlets) are covered in a mustard chimichurri sauce that you won't be able to get enough of!

Turkey Scaloppini

Make Chimichurri: Place garlic mustard leaves, parsley, garlic, oregano, and red pepper flakes in a food processor. Slowly drizzle in olive oil and apple cider vinegar until well combined. Process until smooth. Cover and refrigerate until ready to serve.

In a small bowl; whisk together flour and salt. Place turkey in a large resealable plastic bag; pound thin with a meat mallet or rolling pin. Dust turkey with seasoned flour.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add turkey to skillet and cook 2 to 3 minutes; flip, and cook 2 to 3 minutes more or until internal temperature reaches 165 degrees. Remove turkey from skillet and place on a plate.

In same skillet, heat remaining 1 tablespoon olive oil. Add mushrooms. Cook 3 to 5 minutes or until golden brown. Remove skillet from heat and deglaze with wine. Place skillet over heat. Allow wine to cook 2 to 3 minutes. Add turkey back to skillet and warm through. Serve turkey topped with mushrooms and Chimichurri sauce.