This recipe offers a delightful twist on the classic turkey scaloppine, featuring fresh avocado and tomato slices topped with melted cheese for a flavorful and satisfying dish.
Place the turkey slices between two sheets of waxed paper and gently pound them until thin.
Pounding the turkey slices ensures even cooking and tenderizes the meat.
In a mixing bowl, combine the white wine and lemon juice. Marinate the turkey slices in this mixture in the refrigerator for 30 minutes to 1 hour.
Marinating enhances the flavor and keeps the turkey moist.
In another bowl, beat the egg with water. In a separate dish, mix the flour, salt, paprika, and parsley.
Using separate bowls for wet and dry ingredients keeps the breading process clean and efficient.
Dip each turkey slice into the egg mixture, then coat it with the flour mixture. Chill the breaded slices in the refrigerator for 1 hour.
Chilling helps the breading adhere better to the turkey during cooking.
Heat olive oil in a large skillet over medium heat. Sauté the turkey slices for about 3 minutes on each side until golden brown. Transfer to a shallow baking pan.
Avoid overcrowding the skillet to ensure even browning.
Top each turkey slice with a slice of tomato and avocado, then sprinkle with shredded cheddar cheese.
Arrange the toppings neatly for an appealing presentation.
Place the baking pan under the broiler for a few minutes until the cheese melts.
Keep an eye on the broiler to prevent burning.
Serve the turkey scaloppine on a platter or individual plates, garnished with fresh parsley.
Serve immediately for the best taste and texture.
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