Turkey Cutlets with Parmesan Crust
Here’s a quick, weeknight dish the whole family will love! Turkey cutlets with a wonderful Parmesan crust lightly pan-fried in just enough oil and butter to make it yummy, without making it greasy and high in calories. We eat this with fresh lemon on top and everyone in my house is happy!
I haven’t made this in a while so I was happy when I was reminded about this recipe and put it back on rotation for you all to try. It’s great with Roasted String Beans or Roasted Cauliflower and a salad on the side. Hope you enjoy!
Turkey Cutlets with Parmesan Bread-Crumb Crust
Servings: 4 • Serving Size: 1 cutlet • Points+: 5 pts • Smart Points: 4
Calories: 196 • Fat: 6 g • Sat Fat: 2.5 g • Carb: 7 g • Fiber: 1 g • Protein: 29 g
Sodium: 500 mg • Sugar 0.6 mg • Chol: 70
- 4 (4 oz) turkey breast cutlets
- 2 egg whites, beaten
- 1/3 cup seasoned breadcrumbs
- 2 tbsp Parmesan cheese
- kosher salt and fresh pepper
- 1 tbsp butter
- 1 tsp olive oil
- lemon wedges for serving
Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
Heat a large nonstick frying pan on medium heat. Add the butter and olive oil. When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.