Turkey Cutlets Parmesan
This classic dish is usually smothered in cheese, with deep fried breaded turkey. This lighter version is just as delicious.
INGREDIENTS | SERVES 6
1 egg white
¼ cup dry bread crumbs
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 a shallow bowl, beat egg white until foamy. On a plate, combine bread crumbs, pepper, and 2 tablespoons Parmesan. Dip the turkey cutlets into the egg white, then into the bread crumb mixture, turning to coat.
In a 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 a 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.
CALORIES: 275.49 | Fat: 10.98g | Saturated fat: 3.43g | Dietary fiber:1.55g | Sodium: 229.86mg | Cholesterol: 88.13mg
