Herb Breaded Turkey Cutlets With Mushrooms (South Beach P2) |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From most recent book. Haven't tried. Look for whole-wheat italian bread crumbs, which are flavored with herbs, in the natural foods section of your supermarket or a health food store. Or use plain, whole wheat bread crumbs, and add any combination of dried basil, marjoram, thyme and rosemary. Ingredients:
1 1/2 lbs turkey cutlets |
3 garlic cloves, minced |
salt |
fresh ground black pepper |
1 large egg, lightly beaten |
2 tablespoons 1% low-fat milk |
1 cup whole wheat italian breadcrumbs |
4 tablespoons chopped parsley |
1 tablespoon extra virgin olive oil |
1 lb button mushroom, trimmed and quartered |
Directions:
1. Coat turkey cutlets with 2/3rd of the garlic and lightly season with salt and pepper.
2. In a large shallow bowl, whisk together egg and milk. Spread breadcrumbs on a large plate. Dredge cutlets in egg mixture, then dredge both sides lightly in breadcrumbs, pressing to make sure the crumbs stick.
3. Coat a large non-stick skillet with cooking spray and heat over medium heat. Cook cutlets,in batches if necessary, until lightly browned and crisp, about 2 minutes per side. Transfer to a plate, sprinkle with 2 T orf the parsley and loosely cover with foil to keep warm.
4. Add oil to the skillet and cook over medium-high heat. Add mushrooms, remaining garlic, and remaining 2 T of parsley. Season lightly with salt and pepper. Cook, stirring, until mushrooms are tender, about 4 minutes. remove the pan from the heat. Transfer cutlets to a plate and top with warm mushrooms.
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