| • | Pound the turkey slices between two sheets of waxed paper till thin.
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| • | Soak it in the wine and place it into the refrigerator for about 30 minutes to one hour.
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| • | Beat the egg slightly with water.
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| • | Combine bread crumbs, flour, salt, paprika and parsley in a bowl.
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| • | Dip the turkey slices into egg and then coat it with bread crumb mixture.
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| • | Freeze it for about 1 hour.
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| • | Heat oil in a large skillet and fry turkey about 3 minutes on each side, till golden brown.
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| • | Set tomato and avocado on each turkey scallopini and top it with cheese.
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| • | Place under boiler till cheese melts.
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| • | Garnish it with fresh parsley and serve. |
