Turkey Scaloppini with Fresh Tomato Salad

Turkey Scaloppini with Fresh Tomato Salad
Serves 4
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.
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615 calories
20 g
247 g
22 g
81 g
6 g
478 g
546 g
6 g
0 g
15 g
Nutrition Facts
Serving Size
478g
Servings
4
Amount Per Serving
Calories 615
Calories from Fat 199
% Daily Value *
Total Fat 22g
35%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 247mg
82%
Sodium 546mg
23%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
18%
Sugars 6g
Protein 81g
Vitamin A
37%
Vitamin C
42%
Calcium
40%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 egg, lightly beaten
  2. 1/2 cup (125 mL) Parmesan cheese
  3. 1/2 cup (125 mL) panko bread crumbs
  4. 1/2 tsp (1 mL) cayenne pepper
  5. 2 lb (1 kg) boneless, skinless Ontario turkey breast (or cutlets)
  6. 2 tbsp (25 mL) olive oil
  7. 4 cups (1 L) mixed cherry tomatoes (all colours)
  8. 2 tbsp (25 mL) red wine vinegar
  9. 2 tbsp (25 mL) extra virgin olive oil
  10. 1 bunch baby arugula or watercress
  11. 1/4 cup (50 mL) torn basil leaves
Instructions
  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.
  6. PER SERVING: about 280 cal, 31 g pro, 13 g total fat (3 g sat fat), 10 g carb, 2 g fibre, 95 mg chol, 390 mg sodium. %RDI: iron 10%, calcium 25%, vit A 35%, vit C 35%
beta
calories
615
fat
22g
protein
81g
carbs
20g
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