Turkey Scaloppine with Tomatoes

Ingredients

• 1 teaspoon cornstarch 
• 0.5 cup breadcrumbs dry
• 0.3 cup vermouth dry
• 2 large egg whites lightly beaten
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon basil dried fresh chopped
• 0.3 teaspoon garlic powder 
• 1 teaspoon olive oil divided
• 0.3 teaspoon pepper 
• 0.1 teaspoon salt 
• 1 cup tomatoes chopped ( 1 small)
• 1.5 pounds turkey breast 

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients in a small bowl; stir well. Dip each turkey slice in egg whites; dredge in breadcrumb mixture.
2. Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add half of turkey slices; cook 2 to 3 minutes on each side or until turkey is done. Repeat procedure with remaining oil and turkey. Set aside, and keep warm.
4. Combine vermouth, broth, and cornstarch; stir.
5. Add to pan; cook over medium heat, stirring constantly, 1 minute or until slightly thickened.
6. Add tomato; cook until thoroughly heated. Spoon over turkey.
7. Serve immediately.