Parmesan-Crusted Turkey with Tomato-Lemon Saute

By Pooh

Ingredients

• 1 pint grape or cherry tomatoes, halved
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1 egg white
• 1 tablesppoon fresh lemon juice
• 3 tablespoons cornmeal
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 4 (1/4-pound) turkey breast cutlets
• 4 teaspoons olive oil

Details

Servings 4

Preparation

Step 1

1. Combine the tomatoes, lemon zest,
and 1/4 teaspoon of the salt in a
medium bowl; set aside.

2. Whisk the egg white and lemon juice
on a large shallow plate. Combine
the cornmeal, Parmesan cheese,
pepper, and remaining 1/4 teaspoon
salt on a sheet of wax paper.

3. Dip each cutlet into the egg
mixture, then coat in the cornmeal
mixture.

4. Heat the oil in a large nonstick
skillet over medium-high heat. Add
the cutlets and cook until browned
and cooked through, about 3 minutes
on each side Transfer the cutlets
to a serving plate.

5. Add the tomato mixture to the same
skillet and cook, stirring
frequently, until heated through,
about 1 minute. Serve with the
cutlets.