PAN-FRIED TURKEY CUTLETS
1 cup buttermilk 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon oregano 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound turkey cutlets -- lightly pounded 2 egg whites -- lightly beaten 1-1/4 cups dry breadcrumbs 1 tablespoon vegetable oil -- divided
Whisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mixture over them. Turn to coat thoroughly, refrigerate, and let marinate for 30 minutes or up to 24 hours. Put the egg whites in a shallow dish, and the breadcrumbs in another. Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 minutes on one side, then, using a flat spatula, turn and cook until done, about 2 to 4 minutes more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.
(from 1,000 Lowfat Recipes by Terry Blonder Golson)
Per serving: 201 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 28g Carbohydrate; 2mg Cholesterol; 512mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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