Turkey Scaloppine with Tomatoes

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 0.0%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 43.9g
  • Carbohydrate: 8.3g
  • Fiber: 0.8g
  • Cholesterol: 112mg
  • Iron: 0.0mg
  • Sodium: 234mg
  • Calcium: 0.0mg


  • 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)


  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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