| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Italian, Poultry, Chicken | 4 | Servings |
INGREDIENTS
| 1 | lb | Turkey cutlets, pounded thin |
| 2 | lg | Egg whites, beaten |
| 1 | c | Fresh bread crumbs |
| 1 | Lemon juice, freshly squeezed | |
| 1 1/2 | c | Chicken stock |
| Clove garlic, crushed (Optional) | ||
| 1 | tb | Margarine (or sub Butter Buds liquid) |
INSTRUCTIONS
Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a non stick pan sprayed with non stick spray, 2 at a time. Brown garlic for 1 - 2 minutes. After all are browned, add lemon juice and scrape brown bits off pan bottom. Add chicken broth and margarine (or Butter Buds). Cover and cook about 20 minutes or until fork tender. NOTES : Can add garlic right after chicken is cooked. Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried. (These notes are by the original poster. I do not know how it affects the CFF%.) Posted to Digest eat-lf.v096.n259 Recipe by: Terry From: cbmcam@cyberramp.net Date: Sat, 28 Dec 1996 20:23:21 -0600
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