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.
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