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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
Steps:
1

Pour egg into a shallow dish. In another shallow dish, stir together Parmesan, panko and cayenne.

2

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.

3

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.

4

In bowl, combine tomatoes, red wine vinegar, olive oil, arugula and torn basil leaves.

5

Divide turkey over plates topped with tomato salad.

Cook's Notes:
6

Makes 4 servings