Panko Crusted Turkey ‘Scallopini’

Serves 4 

• 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.