A healthy holiday mini-meal (in minutes!)

　　If your Thanksgiving is going to be a couple of people and not a crowd this year, don't bother looking for the littlest bird to roast — try this quick and delicious turkey dish instead. Food writer Sally Schneider has created hundreds of simple yet tasty recipes for A New Way to Cook (Artisan). Her turkey scallopini is lower in cholesterol than the classic veal version and stars vitamin A-packed greens.

　　

Ingredients

Makes 2 servings

　　

Greens

1 tsp extra-virgin olive oil

　　1 tsp balsamic vinegar

　　1 tsp orange juice

　　4 cups lettuce (arugula, watercress, etc.)

　　

Scallopini

1/3 cup plain breadcrumbs

　　2 1/2 tbsp grated Parmesan

　　3/4 tsp dried rosemary

　　1 large egg

　　2 turkey breast cutlets (about 4 oz each), pounded with a meat mallet until 1/4 inch thick

　　2 tsp olive oil

　　1 clove garlic, peeled

　　Lemon wedges, thinly sliced

　　

Step 1

For dressing, whisk oil, vinegar, and orange juice in a bowl. Efficiency tip: Cross a serving fork and spoon in bowl and place greens on top (so they don't touch the dressing). Cover and refrigerate; toss before serving.

　　

Step 2

In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden. Arrange cutlets on 2 dinner plates with dressed greens next to each. Garnish with lemon wedges.

　　

Nutrition Per Serving

Nutritional analysis per serving: 303 calories

　　11 g fat (3 g saturated fat)

　　9 g carbohydrates

　　42 g protein

　　#### Nutritional analysis provided by Self