Turkey Cutlets Parmesan
This classic dish is usually smothered in cheese, with deep-fried breaded turkey. This lighter version is just as delicious.
INGREDIENTS
- 1 egg white
- ¼ cup dry breadcrumbs
- ⅛ teaspoon pepper
- 4 tablespoons grated Parmesan cheese, divided
- 6 (4-ounce) turkey cutlets
- 2 tablespoons olive oil
- 1 (15-ounce) can no-salt tomato sauce
- 1 teaspoon dried Italian seasoning
- ½ cup finely shredded part-skim mozzarella cheese
Preheat oven to 350ºF. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
In shallow bowl, beat egg white until foamy. On plate, combine breadcrumbs, pepper, and 2 tablespoons Parmesan. Dip the turkey cutlets into the egg white, then into the breadcrumb mixture, turning to coat.
In large saucepan, heat olive oil over medium heat. Add turkey cutlets; brown on both sides, about 2–3 minutes per side. Place in prepared baking dish.
Add tomato sauce and Italian seasoning to saucepan; bring to a boil.
Pour sauce over cutlets in baking pan and top with mozzarella cheese and remaining 2 tablespoons Parmesan.
Bake for 25–35 minutes or until sauce bubbles and cheese melts and begins to brown. Serve with pasta, if desired.
Serves 6
Calories: 275.49
Fat: 10.98 grams
Saturated fat: 3.43 grams
Dietary fiber: 1.55 grams
Sodium: 229.86 mg
Cholesterol: 88.13 mg
