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Recommended Wine Pairing
Chardonnay
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Parmesan Herb-Crusted Turkey Scaloppine
For the 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 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 the Arugula Salad:
About 8 cups arugula (4 oz)
Extra-virgin olive oil
Fresh lemon juice
Coarse sea salt (gray salt)
Freshly ground black pepper
Shredded Parmesan cheese
1 lemon, quartered
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 the 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 of 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 the 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 the 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.
4 servings
© 2007 ®/™ General Mills All Rights Reserved
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