- 20 mins
- 28 mins
Ingredients
- 1/4 cup all-purpose flour
- 2 eggs, lightly beaten
- 3/4 cup craker meal or unseasoned bread crumbs
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound thinly sliced turkey cutlets
- 3 tablespoons vegetable oil
- 1/2 cup reduced-sodium chicken borth
- 1/2 cup reduced-fat sour cream
- 1 tablespoon chopped fresh dill
- 1 pound green beans, steamed
- Cooked noodles
Preparation
Step 1
1. Place flour in a shallow dish and eggs in a second dish. In a third dish, whisk together cracker meal, paprika, 1/4 teaspoon of the salt and the pepper.
2. Season turkey with 1/4 teaspoon of the salt and coat with flour, shaking off excess. Dip in egg and coat with cracker meal mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook 3 minutes per side, in batches if necessary. Remove to a plate and keep warm.
4. Add chicken both to skillet and bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to low and stir in sour cream, dill and remaining 1/4 teaspoon salt. Stir until smooth and slightly thickened, about 2 minutes.
5. To serve, spoon some of the sauce over the turkey and serve with green beens and cooked noodles.
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