Turkey Cutlets
4-6 turkey cutlets
3/4 C egg substitute or 2 egg whites
1/4 C (1 ounce) grated fresh Parmesan cheese
1/4 C chopped fresh parsley
1/4 C dry white wine
2 T fresh lemon juice (optional)
1/4 t salt
2 C Italian Seasoned Breadcrumbs (may need a bit more)
Sauce to serve over cutlets (optional):
1 T olive oil, divided
Cooking spray
2 T butter
1/4 C dry white wine
3 T fresh lemon juice
Combine first six ingredients in a shallow dish.
Dip turkey in the egg substitute mixture and then dredge it in the breadcrumbs.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 cutlets or as many as your pan will hold; cook 4 minutes on each side or until done. Remove turkey cutlets from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining turkey, if you have any.
Sauce (optional):
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over turkey.
Herbed Potatoes
4-5 medium red potatoes, cut up
1 T rosemary, fresh or dried
1 T basil
1 T parsely
1/2 t thyme
1/2 t garlic powder
1 garlic cloved, minced
1/4 t salt
1/4 t pepper
1 T olive oil
Line baking pan with aluminum foil and lightly spray with cooking spray.
Mix all the seasonings together. Put cut up potatoes in a large bowl or ziplock bag. Make sure the potaotes are well coated with the oil and then add the seasoning mixture. Make sure it is all coated well.
Bake at 425 for 30-45 min or until done.
