Parmesan-Crusted Turkey Scaloppini

Cooking type
Direct cooking/medium heat

10 minutes
Cooking time: 6 minutes
For 4 people

4-6 tbsp breadcrumbs
4-6 tbsp grated parmesan
1/2 tbsp finely minced chopped leaves
Salt and pepper
4 turkey scaloppini, approximately 140 g each
2 tbsp olive oil
Lemon and orange slices and sage leaves to garnish

1. Mix the breadcrumbs, parmesan and chopped sage together in a bowl. Season with salt and pepper.
2. Place the turkey slices between two sheets of plastic wrap and, with a meat mallet, pound them to a thickness of about 5 mm.
3. Brush the scaloppini with oil on both sides, then toss them well in the bread mixture, pressing with your hands to help it stick to the meat.
4. Arrange the turkey slices on the hot barbecue grill and cook over direct medium heat for 2-3 minutes per side, until the crust is nice and crisp.
5. Serve immediately, garnished with lemon and orange slices and sage leaves.