Category : Turkey

Yield: 4 Servings

Ingredients (Help):
3/4 c Dry bread crumbs
2 tb Parmesan, freshly grated
1/4 ts Salt
1/4 ts Pepper
1/4 ts Dried basil
2 Egg whites
1 lb Turkey scaloppine
2 ts Olive oil
2 ts Butter
1/2 c Asiago cheese, shredded

1 Eggplant
1 tb Olive oil
1 Onion, chopped
2 Garlic cloves, minced
28 oz Canned stewed tomatoes
1 ts Dried basil
3/4 ts Granulated sugar
1/2 ts Dried oregano
1/4 ts Pepper

Eggplant Tomato Sauce: Peel and chop eggplant. In heavy saucepan,
heat oil over medium heat; cook eggplant, onion and garlic, stirring,
for about 5 minutes or until softened. Add tomatoes, mashing with
fork, basil, sugar, oregano and pepper; bring to boil. Reduce heat;
simmer, stirring occasionally, for about
15 minutes or until thickened.

[Sauce can be made ahead, covered and refrigerated for up to 3 days.]

In bowl, combine bread crumbs, Parmesan, salt, pepper and basil. In
separate bowl, whisk egg whites. cut turkey into serving-size
portions; dip into egg whites, then into crumb mixture to coat on
both sides. In large nonstick skillet, heat 1 ts each of the oil and
butter over medium-high heat; cook turkey in batches, adding
remaining butter and oil as necessary, for 4 minutes or until browned
on both sides.

Pour sauce into shallow 10-cup casserole dish; arrange turkey in
single layer over sauce. Sprinkle with cheese. Cover with foil. Bake,
covered, in 350F 180C oven for about 25 minutes or until turkey is
tender and sauce is bubbly. Remove foil; broil for 2 minutes or until
cheese is bubbly.

4 servings for $16.01CDN [Nov 95]

Per Serving: about 440 calories, 39 g protein, 15 g fat, 39 g
carbohydrate, high
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