Turkey Scaloppine with Tomatoes

Oxmoor House
4 servings (serving size: about 5 ounces turkey and 1/3 cup tomato mixture)


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1/2 cup dry breadcrumbs
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 pounds turkey breast slices
2 large egg whites, lightly beaten
1 teaspoon olive oil, divided
Olive oil-flavored cooking spray
1/4 cup dry vermouth
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
1 cup chopped tomato (about 1 small)


Combine first 5 ingredients in a small bowl; stir well. Dip each turkey slice in egg whites; dredge in breadcrumb mixture.

Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of turkey slices; cook 2 to 3 minutes on each side or until turkey is done. Repeat procedure with remaining oil and turkey. Set aside, and keep warm.

Combine vermouth, broth, and cornstarch; stir. Add to pan; cook over medium heat, stirring constantly, 1 minute or until slightly thickened. Add tomato; cook until thoroughly heated. Spoon over turkey. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 243
Caloriesfromfat 0.0 %
Fat 2.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 43.9 g
Carbohydrate 8.3 g
Fiber 0.8 g
Cholesterol 112 mg
Iron 0.0 mg
Sodium 234 mg
Calcium 0.0 mg