1. Butterfly each turkey tenderloin. Using a meat mallet, pound to an even thickness of 3/8 inch. 2. 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. 3. Dip each turkey scallop into the seasoned flour, then egg mixture, then bread crumbs, pressing the crumb/herb mixture into the tenderloin scallops. 4. Heat oil to medium hot and quickly sear breaded turkey scallops about 2 minutes on each side. 5. Place in an ovenproof casserole dish, ladle sauce down the middle and top with sliced Mozzarella and grated Parmesan cheeses. 6. 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. 7. Sprinkle with fresh parsley. Serve with spaghetti or linguine noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
