Milanese-Style Scallopini with Peppery Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A healthy holiday mini-meal (in minutes!) If your Thanksgiving is going to be a couple of people and not a crowd this year, don't bother looking for the littlest bird to roast try this quick and delicious turkey dish instead. Food writer Sally Schneider has created hundreds of simple yet tasty recipes for A New Way to Cook (Artisan). Her turkey scallopini is lower in cholesterol than the classic veal version and stars vitamin A-packed greens. Ingredients:
1 tsp extra-virgin olive oil |
1 tsp balsamic vinegar |
1 tsp orange juice |
4 cups lettuce (arugula, watercress, etc.) |
1/3 cup plain breadcrumbs |
2 1/2 tbsp grated parmesan |
3/4 tsp dried rosemary |
1 large egg |
2 turkey breast cutlets (about 4 oz each), pounded with a meat mallet until 1/4 inch thick |
2 tsp olive oil |
1 clove garlic, peeled |
lemon wedges, thinly sliced |
Directions:
1. For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving.
2. In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges.
3. Nutritional analysis per serving: 303 calories, 11 g fat (3 g saturated fat), 9 g carbohydrates, 42 g protein Nutritional analysis provided by Self
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