Turkey Scaloppine with Tomatoes

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)

Preparation

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.