Turkey Scaloppini with Fresh Tomato Salad
Quick-cooking Ontario turkey breasts are coated with panko crumbs, Parmesan and just a hint of cayenne. Accompanied with a fresh tomato salad this delicious meal is a healthy and satisfying alternative to take-out.
Pour egg into a shallow dish. In another shallow dish, stir together Parmesan, panko and cayenne.
Slice the turkey breast across the grain in half along the length of the breast. Slice each half in half again to make 4 cutlets. Dredge the turkey cutlets, one at a time, in egg mixture, letting excess drip back into the dish; coat in Parmesan mixture, pressing gently to adhere.
In large non-stick skillet, heat oil over medium high heat. Cook turkey until golden on both sides and cooked through, about 4 minutes per side. Transfer to platter.
In bowl, combine tomatoes, red wine vinegar, olive oil, arugula and torn basil leaves.
Divide turkey over plates topped with tomato salad.
Makes 4 servings
Recent Recipes
Ingredients
Directions
Pour egg into a shallow dish. In another shallow dish, stir together Parmesan, panko and cayenne.
Slice the turkey breast across the grain in half along the length of the breast. Slice each half in half again to make 4 cutlets. Dredge the turkey cutlets, one at a time, in egg mixture, letting excess drip back into the dish; coat in Parmesan mixture, pressing gently to adhere.
In large non-stick skillet, heat oil over medium high heat. Cook turkey until golden on both sides and cooked through, about 4 minutes per side. Transfer to platter.
In bowl, combine tomatoes, red wine vinegar, olive oil, arugula and torn basil leaves.
Divide turkey over plates topped with tomato salad.
Makes 4 servings