© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs TURKEY TENDERLOINS, sliced into 3/4-inch thick scallops
1 c flour
1 tbsp salt
1 tsp freshly ground black pepper
2 eggs, lightly beaten
1/4 c milk
2 c dried bread crumbs
1/2 tsp dried oregano
1/2 c olive oil
1/2 c marinara sauce
1/2 c Parmesan, freshly grated
1/2 lb Mozzarella, sliced
As needed fresh parsley
As needed cooked spaghetti or linguine
Butterfly each turkey tenderloin. Using a meat mallet, pound to an even thickness of 3/8 inch.
Mix flour with salt and pepper in a shallow dish. In another shallow dish, combine beaten eggs and milk. In a third shallow dish, combine bread crumbs and oregano.
Dip each turkey scallop into the seasoned flour, then egg mixture, then bread crumbs, pressing the crumb/herb mixture into the tenderloin scallops.
Heat oil to medium hot and quickly sear breaded turkey scallops about 2 minutes on each side.
Place in an ovenproof casserole dish, ladle sauce down the middle and top with sliced Mozzarella and grated Parmesan cheeses.
Bake in a preheated 350 degree F oven for 10-15 minutes or until cheese melts, bubbles and browns and the internal temperature reaches 170 degrees F.
Sprinkle with fresh parsley. Serve with spaghetti or linguine noodles.
Total Calories 830
Total Fat 41 g
Saturated Fat 12 g
Cholesterol 215 g
Sodium 2350 mg
Potassium 325 mg
Total Carbohydrates 56 g
Dietary Fiber 2 g
Sugars 4 g
Protein 58 g
% Daily Protein 15
% Daily Vitamin C 8
% Daily Calcium 50
% Daily Iron 35
Notes Nutritional information does not include pasta