Directions:
- In a wide, shallow bowl, toss potatoes with 1 tablespoon flour, then with the parmesan cheese and scallions. Season with salt. Place eggs in a separate bowl and lightly beat. Place the remaining 1/2 cup flour in a third bowl and season with salt.
- In a large, heavy, nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Working with 1 cutlet at a time, coat the turkey with the flour first, shake off the excess, then dip in the egg bowl, then finally dip in the potato mixture, pressing the potato into each side.
- Cook the cutlets in the skillet, adding more oil if necessary, turning halfway through, until potato breading is golden and crisp. Should be 5 minutes or so per side.
- Transfer to paper towel-lined plate to drain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.02 Kcal (1960 kJ) | ||
| Calories from fat | 198.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 34% | |
|---|---|---|---|
| Cholesterol | 205.84mg | 69% | |
| Sodium | 602.29mg | 25% | |
| Potassium | 593.15mg | 13% | |
| Total Carbs | 19.2g | 6% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 48.35g | 97% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 3.3mg | 18% | |
| Calcium | 157.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 205.42 Kcal (860 kJ) | ||
| Calories from fat | 87.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 34% | |
|---|---|---|---|
| Cholesterol | 90.34mg | 69% | |
| Sodium | 264.35mg | 25% | |
| Potassium | 260.34mg | 13% | |
| Total Carbs | 8.42g | 6% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 1g | 9% | |
| Protein | 21.22g | 97% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.4mg | 18% | |
| Calcium | 69mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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