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September 27, 2007
AP Photo
The cutlets in this recipe are oven-fried, which produces crispy deep-fried results without all the fat. Serve them as is, or use them to make a light turkey parmesan: Cover the crispy baked cutlets with tomato sauce, a sprinkle of parmesan and some shredded part-skim-milk mozzarella. Return to the oven in a baking dish, and bake until the cheese has melted, about 10 minutes.
Parmesan-Crusted Turkey Cutlets
Olive oil cooking spray
1 pound turkey breast cutlets
1 tablespoon Dijon mustard
2/3 cup unseasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
2 large egg whites
Place a rack in the top third of oven. Preheat oven to 425 F. Set a wire rack on a baking sheet and coat the rack lightly with cooking spray.
Brush both sides of the turkey breast cutlets with mustard. In a pie plate or other shallow dish, combine the breadcrumbs, Parmesan, parsley and pepper.
In another bowl, whisk egg whites until frothy and opaque. Dip each cutlet into the beaten egg whites, then in the breadcrumb mixture. Place the cutlets on the prepared rack over the baking sheet. Discard any remaining breadcrumb mixture.
Coat the top of each cutlet with cooking spray, turn the cutlets over and spray again. Bake for 15 to 20 minutes, or until the crumb coating is golden brown and crisp and the turkey is no longer pink at the center.
-- Associated Press
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