| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
(1 Oz.) Slices French Bread |
|
|
OR Other Firm White Bread |
|
|
Cubed |
| 1/4 |
c |
Grated Parmesan |
| 1 |
|
Egg Beaten |
| 1 |
|
Egg White |
| 8 |
|
(2 Oz.) Turkey Breast |
|
|
Cutlets |
| 2 |
tb |
Flour |
| 1 |
tb |
Chopped Fresh Parsley |
|
|
Lemon Wedges |
INSTRUCTIONS
With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR
Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At
350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread
Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For
Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set
Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both
Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb
Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At
450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices.
(Fat 6.1. Chol. 131.)
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