Recipe: Turkey Scallopini over Sauted Spinach

Ingredients:

1 1/2 lb. of turkey breast tenderloins
1 cup flour
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. kosher salt
1 tsp. paprika
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. black pepper
2 eggs
2 tbsp. of half and half
9 oz. of fresh spinach
2 tbsp. butter
2 tbsp. minced garlic
1/2 cup of canola oil

Directions:

Cut turkey tenderloins into 8 equal portions, put between two pieces of wax/parchment paper, and pound the crap out of them until they are flat (approx. 1/4 to 1/3 inch thick).

In a large plastic bag, mix the flour with the dry spices and set aside. In a small bowl, whisk together the eggs and half and half. Dip each turkey portion in the egg wash and then put into the plastic bag with the flour and spices. Shake vigorously to coat the turkey portions with the breading.

In one large skillet, heat the canola oil over medium to medium-high heat. Cooking in batches, place the turkey into the hot oil and fry about 4 minutes on each side. Place on paper towels to drain off excess oil.

In another skillet, melt the butter over medium heat. Add the minced garlic and saute the garlic for about 3 minutes to open up its flavor. Add the fresh spinach to the skillet in batches tossing frequently to wilt. Once all the spinach is in the skillet and fully wilted, remove from heat.

Serve turkey over a bed of spinach.

(NOTE: you can make this exact same recipe using boneless, skinless chicken breast)

Makes 4 servings.