Pound the turkey slices between 2 sheets of waxed paper until thin.
Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley
, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
In a large skillet over medium-high heat, cook the turkey bacon until crisp
, 3 to 4 minutes. Remove the turkey
bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado
and garden greens
on top of the turkey bacon and scaloppini. Drizzle
the salad with Turkey Wing Vinaigrette.