1 lb. turkey breast, sliced, 8 slices
4 tbsp. white wine or 2 tbsp. lemon juice
1 egg
1 tbsp. water
1/2 c. dry bread crumbs
1 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. chopped parsley
Olive oil
8 slices ripe tomato
1 avocado, sliced
8 thin slices Fontina or Cheddar cheese

Pound turkey slices between two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 minutes to 1 hour. Beat egg lightly with water. Combine bread crumbs with flour, salt, paprika and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour. In a large skillet, heat 2 tablespoons olive oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan. Place tomato and avocado on each turkey scallopini, then top with cheese. Place under broiler until cheese melts. Arrange on platter or individual plates, allowing two slices per person.