Best Turkey Scaloppine Parmesan Weight Watchers Points Recipes

TURKEY CUTLETS WITH PARMESAN CRUST

Steps:

• Season cutlets with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a medium bowl.
• In another bowl beat egg whites.
• Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
• Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
• When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.

BAKED TURKEY PARMESAN

Steps:

• Season the scaloppini evenly with 4 1/2 teaspoons salt.
• Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet.
• Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces.
• Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan.
• Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving.

CALIFORNIA TURKEY SCALOPPINE

Steps:

• Pound turkey slices between two sheets of waxed paper until thin.
• Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
• Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
• Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
• In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
• Place tomato and avocado on each turkey scallopini, then top with cheese.
• Place under broiler until cheese melts.
• Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

TURKEY SCALOPPINE PARMESAN (WEIGHT WATCHERS) - POINTS = 4

Steps:

• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
• Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.
• Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
• GOOD IDEA: Accompany each serving the 3/4 cup cooked spaghetti and 1 cup cooked broccoli rabe (the Points value will increase by 3).