Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

MILANESE SCALLOPINI W/ PEPPERY GREENS




Source of Recipe


SELF


List of Ingredients




Greens
1 tsp extra-virgin olive oil
1 tsp balsamic vinegar
1 tsp orange juice
4 cups lettuce (arugula, watercress, etc.)
Scallopini
1/3 cup plain breadcrumbs
2 1/2 tbsp grated Parmesan
3/4 tsp dried rosemary
1 large egg
2 turkey breast cutlets (about 4 oz each), pounded with a meat mallet until 1/4 inch thick
2 tsp olive oil
1 clove garlic, peeled
Lemon wedges, thinly sliced



Recipe



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

Makes 2 servings.