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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.

 1 egg, lightly beaten
 ½ cup (125 mL) Parmesan cheese
 ½ cup (125 mL) panko bread crumbs
 ½ tsp (1 mL) cayenne pepper
 2 lbs (1 kg) boneless, skinless Ontario turkey breast (or cutlets)
 2 tbsp (25 mL) olive oil
 4 cups (1 L) mixed cherry tomatoes (all colours)
 2 tbsp (25 mL) red wine vinegar
 2 tbsp (25 mL) extra virgin olive oil
 1 bunch baby arugula or watercress
 ¼ cup (50 mL) torn basil leaves

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.

Cook's Notes:

Makes 4 servings