| 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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