Thursday, September 25, 2008

Turkey Scaloppini

Turkey Scaloppini
Courtesy of Atkins
Yield: 4 servings

1.25 pounds turkey tenderloins
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup Parmesan, grated
1/2 cup soy flour
1/4 cup parsley, minced
4 large eggs beaten
1 pinch thyme, optional

Slice turkey tenders cross ways into 1/4" medallions. Lay flat on a plate and sprinkle with salt and pepper.

Sprinkle 1/2 of the Parmesan cheese over slices and firmly press into medallions with your fingers. Repeat on other side.

Mix the parsley, thyme, and flour - spread on a large plate. Arrange a single layer of medallions on the flour. Press into flour, turn over and repeat.

Preheat a large nonstick skillet over medium heat and add a tablespoon of vegetable oil. Dip and submerge each medallion in egg and quickly place into skillet. Cook in batches about 2 1/2 minutes per side until browned.

Serve immediately with lemon wedges.

Nutrition Information:
259 calories
34 g protein
2 g fiber
9 g fat
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