TURKEY CUTLETS MILANESE - 6 Points

By Nana_CAM

Serve this ever-popular Italian entree with a bowl of whole-wheat capellini lightly sprayed with olive oil nonstick spray and sprinkle with grated lemon zest.

Ingredients

• 8 cups romaine lettuce
• 1 cup cherry tomatoes, preferably yellow, halved
• 3 Tbsp fat-free balsamic vinaigrette dressing
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 1 large egg white
• 1 Tbsp lemon juice, canned or bottled
• 1/4 cup yellow cornmeal
• 2 Tbsp grated Parmesan cheese
• 1 pound turkey breast, 4 1/4-pound) cutlets
• 4 tsp olive oil

Details

Servings 4
Preparation time 7mins
Cooking time 17mins

Preparation

Step 1

Toss together the romaine, tomatoes, dressing, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl; set aside.

Whisk together the egg white and lemon juice in a large swallow bowl or pie plate. Mix together the cornmeal, Parmesan, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper on a sheet of wax paper.

Dip each cutlet into the egg white mixture, then coat with the cornmeal mixture, pressing lightly so it adheres.

Heat the oil in a large nonstick skillet over medium-heat. Add the cutlets, in batches if necessary, and cook until browned and cooked through, about 3 minutes on each side.

Transfer 1 cutlet to each of 4 plates. Tp evenly with the salad. Yields 1 turkey cutlet and about 1 1/2 cups salad per serving.

PointsPlus Value 6