Parmesan-Crusted Turkey with Tomato-Lemon Saute

Parmesan-Crusted Turkey with Tomato-Lemon Saute
Parmesan-Crusted Turkey with Tomato-Lemon Saute

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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