1. Heat Canola oil in a large, nonstick skillet or wok over medium-high heat.
2. Add turkey and cook for about 5 minutes or until no longer pink inside.
3. Add mango and Hoisin sauce
4. Cook for another 3 minutes.
5. Stir in spinach and cook for an additional 1-2 minutes, until just wilted.

1. Mix together the egg, water, salt, pepper, cheese and basil in a small bowl.
2. Place cutlets between 2 sheets of plastic wrap and pound with a meat mallet or the palm of your hand until about ¼ inch thick.
3. Heat olive oil in a large nonstick skillet over medium high heat
4. Dip cutlets in the egg mixture
5. Cook until golden and cooked through, about 2-3 minutes on each side
   

Turkey-artichoke Calzones

5 ounces turkey breast filet
1 cup water-packed artichoke hearts, drained, chopped and patted dry with paper towels
2 cups baby spinach
1 garlic clove minced ¼ teaspoon salt
Fresh ground pepper to taste
1½ cups shredded part-skim mozzarella cheese

1. Preheat over to 425 degrees
2. Fill a large pot 2/3 of the way full with water.  Boil turkey until tender about 15-20 minutes.  Let cool and shred by hand or with a fork.
3. In a large bowl, gently combine turkey, artichokes, spinach, garlic, salt, pepper and mozzarella
4. Unroll dough into a rectangle onto a backing sheet sprinkled with cornmeal.
5. Spread filling across half of the dough, leaving a 1-inch border along the edges.
6. Fold over the empty half of the dough and press edges together to seal.
7. Bake for about 18 minutes, until golden.
8. Slice into 6 pieces and serve with marinara sauce.