Milanese-Style Scallopini with Peppery Greens

Milanese-Style Scallopini with Peppery Greens
Milanese-Style Scallopini with Peppery Greens
A healthy holiday mini-meal (in minutes!) If your Thanksgiving is going to be a couple of people and not a crowd this year, don't bother looking for the littlest bird to roast — try this quick and delicious turkey dish instead. Food writer Sally Schneider has created hundreds of simple yet tasty recipes for A New Way to Cook (Artisan). Her turkey scallopini is lower in cholesterol than the classic veal version and stars vitamin A-packed greens.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
Italian Tomato turkey Sauté Low Fat Quick & Easy Lettuce Self
  • 1 large egg
  • 2 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1/3 cup plain breadcrumbs
  • 1 tsp extra-virgin olive oil
  • 1 tsp orange juice
  • 1 clove garlic, peeled

Preparation For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving. In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges. Nutritional analysis per serving: 303 calories, 11 g fat (3 g saturated fat), 9 g carbohydrates, 42 g protein Nutritional analysis provided by Self

Preparation For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving. In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges. Nutritional analysis per serving: 303 calories, 11 g fat (3 g saturated fat), 9 g carbohydrates, 42 g protein Nutritional analysis provided by Self

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