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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a lighter version of one of my favorite recipes. I got this from the Jennie-O turkey web site. Wonderful with side salad for light summer dinner or lunch. Ingredients:
2 large egg whites |
1/2 cup skim milk |
5 tablespoons all-purpose flour |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon salt (optional) |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon nutmeg |
butter-flavored cooking spray |
1 tablespoon butter or 1 tablespoon margarine |
1 (1 lb) package turkey breast cutlets |
2 tablespoons fresh lemon juice (optional) |
1/4 cup chicken broth (optional) or 1/4 cup beef broth (optional) |
Directions:
1. Preheat oven to 200 degrees.
2. In a shallow dish beat together egg whites and milk with a fork. Add 2 tablespoons flour, cheese, salt, pepper and nutmeg, and mix well. Coat a large non-stick skillet with cooking spray and add 1 teaspoon butter. Place over medium heat until butter sizzles.
3. Put remaining 3 tablespoons flour in plastic bag. Add 2 turkey slices at a time to bag and shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add coated turkey to skillet and cook about 3 minutes per side or until golden brown and no longer pink in center.
4. Transfer to a heat-proof serving platter and keep warm in the preheated oven. Repeat with remaining turkey and butter.
5. If desired, after all turkey is cooked, add lemon juice and broth to skillet. Boil 1 to 2 minutes, stirring constantly. Pour over turkey.
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