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Turkey Scaloppine with Tomatoes

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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