Dredge scaloppini in flour then dip in egg mixtures.
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.
In a another fry pan, sauté onion with garlic in remaining oil over high heat, for 2 minutes.
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.
Place scaloppini on plate. Top each with 1/4 cup (50 mL) sauce. Serve with grated parmesan cheese.
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