Panko Crusted Turkey "Scallopini"
1 skinless turkey breast, sliced into 1/2-inch pieces on the extreme bias
1 cup panko breadcrumbs
1/2 cup chopped parsley, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup Cranberry-Mango Vinaigrette
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for cooking
Place a sheet of plastic wrap over each turkey slice. Using a pounder or small sautee pan, pound the turkey to about 1/4-inch thick. Season turkey on both sides. On a plate, combine panko and half the parsley. Place flour on a second plate and eggs in a shallow bowl. Dust each turkey slice in flour, dredge in egg, then dredge in panko. In a saute pan coated with oil on medium-high heat, add coated turkey and cook on both sides until GB&D (golden brown and delicious), about 4-5 minutes a side. To serve, zig-zag Cranberry-Mango Vinaigrette on plate and shingle turkey scallopini; garnish with reserved parsley.