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.
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Amount Per Serving
Calories from Fat 199
% Daily Value *
Total Fat 22g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Total Carbohydrates 20g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 egg, lightly beaten
- 1/2 cup (125 mL) Parmesan cheese
- 1/2 cup (125 mL) panko bread crumbs
- 1/2 tsp (1 mL) cayenne pepper
- 2 lb (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
- 1/4 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.
- 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%
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