The bright, sunny flavors of California are reflected in this Turkey Avocado Scallopini made also with tomatoes and cheese. Only 459 calories per the serving. Serves 4 Total Time: 18 minutes + marinating time 30-60 minutes.
1 lb turkey breast, cut into 8 slices
4 tablespoons white wine or 2 tablespoons lemon juice
1 tablespoon water
1/2 cup dry breadcrumbs
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons chopped parsley
8 slices of tomato
1 avocado, sliced
8 thin slices of fontina or cheddar cheese
4 sprigs fresh basil or parsley
1. Pound turkey slices between two sheets of two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 to 60 minutes. Beat egg lightly with water. Combine breadcrumbs with flour, salt, paprika and parsley. Dip the slices of turkey in the egg, then coat with breadcrumb mixture; chill for 1 hour.
2. In a large skillet, heat 2 tablespoons of olive oil and sauté turkey about 3 minutes on each side until golden brown then place on a shallow baking dish. Place the avocado, tomato and a slice of cheese on each slice of turkey. Place under a broiler until cheese melts. Remove to a serving platter and garnish with fresh basil or parsley. Yum Yum!
Same directions as 1.
2. Heat microwave browning grill at high power for 5 minutes. Swirl 1 tablespoon olive oil on grill to coat. Add half of the turkey slices and microwave on high power 1 1/2 minutes or if you do not have a rotating dish in your microwave 45 seconds, turn grill then an additional 45 seconds. Place the tomato, avocado and slice of cheese on each slice of turkey and microwave 1 minute to melt cheese. Set aside and repeat with remaining turkey slices. Serve on a platter and garnish with parsley or basil.