Turkey Scaloppine with Tomatoes

Oxmoor House
4 servings.


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1/2 cup fine, dry breadcrumbs
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
1/8 teaspoon salt
1 pound turkey breast slices
2 egg whites, lightly beaten
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil, divided
1/4 cup dry vermouth
1/4 cup canned no-salt-added chicken broth
1 teaspoon cornstarch
1 cup chopped tomato (about 1 small)


Prep: 7 Minutes
Cook: 8 Minutes

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

Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon oil. Place over medium-high heat until hot. Add half of turkey slices; cook 2 to 3 minutes on each side or until turkey is done. Repeat procedure with remaining 1/2 teaspoon oil and turkey slices. Place turkey on a serving platter; set aside, and keep warm.

Combine vermouth, broth, and cornstarch; stir well. Add to skillet; 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

August 2009

Nutritional Information

Calories 191
Caloriesfromfat 16 %
Fat 3.5 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.6 g
Carbohydrate 8.1 g
Fiber 0.7 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 293 mg
Calcium 0.0 mg