If you want a change of pace from Chicken Parmesan, in addition to fewer calories and less fat, try this. The turkey has a different flavor and texture, and goes well with the cheese and tomato sauce.
1. Preheat the oven to 425°F. Lightly coat a 13- x 9-inch casserole dish with cooking spray.
2. Place the turkey between 2 pieces of wax paper and pound until 1/4-inch thickness. Set aside. Whisk together the egg and milk in a shallow dish. Place the breadcrumbs in a separate shallow dish or plate.
3. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Dip the turkey in the egg, and then into the breadcrumbs. Sauté the scaloppini just until almost cooked, about 5 minutes. Respray pan if necessary. Set aside.
4. Combine the tomato sauce and milk. Add 1 cup of the tomato mixture to the bottom of the casserole dish. Add the turkey scaloppini, pour the remaining sauce over the turkey and sprinkle with cheese. Bake for 10 minutes or until the cheese melts. Garnish with basil.
1 lb turkey breast
2 Tbsp low-fat milk
1 cup seasoned dry breadcrumbs
2 tsp vegetable oil
1 1/3 cups tomato sauce (or store-bought spaghetti sauce)
2 Tbsp canned evaporated milk (2%)
3/4 cup shredded mozzarella cheese
3 Tbsp chopped fresh basil
Nutritional Analysis per Serving
Protein 39 g
Fat 11 g
Saturated Fat 3.7 g
Carbohydrates 28 g
Cholesterol 147 mg
Sodium 432 mg
Fiber 2.5 g
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead: Prepare the entire dish and refrigerate until ready to bake.
Nutrition Watch: A 5 oz serving of turkey provides almost half of the recommended daily allowance of folic acid, and is a good source of the vitamins B, B1 and B6, zinc and potassium, which are great for keeping blood cholesterol down.