Description
A recipe for Parmesan Herb-Crusted Turkey Scaloppini

Ingredients

• For Turkey:
  
• 1 boneless skinless turkey breast (1 1/2 lb)
  
• Dash coarse sea salt (gray salt)
  
• Dash freshly ground black pepper
  
• 1 1/2 cups Progresso Italian Style Panko Bread Crumbs or Progresso Italian Style Bread Crumbs
  
• 3/4 cup Sargento Artisan Blends Shredded Parmesan Cheese
  
• 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  
• 1 teaspoon coarse sea salt (gray salt)
  
• Dash freshly ground pepper
  
• 1 tablespoon olive oil
  
• 1/2 cup unbleached all-purpose flour
  
• 2 eggs
  
• Olive oil for frying
  
• For Arugula Salad:
  
• About 8 cups arugula (4 oz)
  
• Extra-virgin olive oil
  
• Fresh lemon juice
  
• Sargento Artisan Blends Shredded Parmesan Cheese
  
• 1 lemon, quartered

Preparation
Cut turkey breast diagonally into 1/2-inch-thick slices. Between sheets of plastic wrap, pound turkey to 1/8-inch thickness with meat mallet or rolling pin. Sprinkle with dash salt and dash pepper; press seasonings into turkey with fingers.

In small bowl, mix bread crumbs, Parmesan cheese, parsley, 1 teaspoon salt and dash pepper. Add 1 tablespoon olive oil; work with fingers to moisten crumbs lightly. Spread mixture on dinner plate. Spread flour on another dinner plate. In shallow bowl or pie plate, beat eggs slightly with fork.

Dip turkey slices into flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into bowl. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. Cover; refrigerate until ready to fry.

Heat 12-inch skillet over high heat. Add 1/4 inch olive oil for frying; heat to almost smoking. Add as many turkey slices as skillet will hold; do not crowd. Cook about 2 minutes or until bottom is golden. Turn slices; cook about 30 seconds longer. With tongs, remove turkey as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with remaining turkey slices.

Place arugula in large bowl. Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional salt and pepper; toss, taste and adjust seasoning.

Divide turkey evenly among dinner plates, placing in center of plate. Mound salad evenly on top of turkey. Sprinkle Parmesan cheese on top of each salad. Garnish plate with lemon quarter. Serve immediately.

Blackstone Chardonnay

Tasting Note: Blackstone Chardonnay is a fantastic food wine with a bright, well-balanced character and a long, lingering finish. Its acidity balances out the olive oil used to sauté the scaloppini, yet it won't overpower the turkey. And it has enough body and fruit to work well with the lemon and arugula.

Nutrition
no information available

Serves
Serves 4

Variations
no information available