1/4 Cup flour
1/2 Teaspoon salt
1/2 Teaspoon pepper
2 Tablespoons water
1/2 Cup seasoned bread crumbs
1/4 Teaspoon freshly grated nutmeg
1 Pound TURKEY BREAST CUTLETS cut into 4 ounce pieces, pounded thin
1 Tablespoon margarine divided
1 Tablespoon canola oil divided
1 lemon cut into wedges
In shallow plate combine flour, salt and pepper. In small shallow plate, whip egg and water. In a third shallow plate, combine bread crumbs and nutmeg.
Coat each cutlet with flour mixture. Dip cutlets in egg mixture and then in bread crumbs, turning to coat thoroughly.
In large non-stick skillet, over medium-high heat, saute half of cutlets in 1/2 tablespoon margarine and 1/2 tablespoon oil 2 to 3 minutes per side, or until turkey is no longer pink in center and reaches and internal temperature of 170 degrees F. Remove to platter and keep warm.
Repeat with remaining cutlets, margarine and oil. Serve hot with lemon wedges.
Nutritional Information (per serving)
Protein 33 grams
Fat (27%) 9 grams
Carbohydrate 20 grams
Sodium 777 mg
Cholesterol 123 mg
Recipe by The National Turkey Federation.