Turkey Scaloppina

Season scalloppina with salt and pepper. Dredge in seasoned breadcrumbs. In a medium hot sautépan, add olive oil and sauté scallopina until golden brown on both sides. This should only take a few minutes since they are very thin. Remove onto a platter lined with paper towels to absorb oil.


Combine all ingredients in a saucepot and bring to boil. Lower heat and simmer until syrup consistency. Remove and chill.

To Assemble

Cut ciabatta into equal portions matching size of scalloppina. On bottom piece of bread, spread a thin layer of marmalade. Place turkey on top of it. Toss greens with a little olive oil, salt and pepper. Place on top of turkey along with other half of bread. Cut and serve.

Note: Just grill the turkey instead of breading it and serve with a simple salad and the marmalade for something lighter.



  • 11/4 Pounds turkey breast, cut and pounded scaloppina style
  • Salt and pepper
  • 11/2 Cups seasoned breadcrumbs
  • 1/4 Cup olive oil



  • 1 large red onion, thinly sliced
  • 1/2 Cup sugar
  • 1 Cup California raisins
  • 1 Cup red wine vinegar


  • 1 loaf ciabatta bread or other crusty bread
  • 4 Ounces mixed green lettuce
  • 2 Tablespoons olive oil
  • Salt and pepper

Nutrition Facts Per Serving

Calories 530 (Calories from Fat 22%); Total Fat 13 ( Saturated Fat 2; Trans Fat <1; ); Cholesterol 45; Sodium 990; Potassium 552; Total Carbohydrate 75; Dietary Fiber 4; Sugars 29; Protein 27; Calcium 91; Iron 4;

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