Directions 1. Pound each turkey cutlet to 1/4-inch thickness.
2. Combine eggs, wine, salt and black pepper in a shallow bowl and mix well. Combine Parmesan, bread crumbs and parsley in another shallow bowl and mix well. Dip cutlets in egg mixture then coat with Parmesan mixture.
3. Cut butter into small pieces. Heat half the butter and half the olive oil in a large skillet over medium-high heat until butter is melted.
4. Cook half the cutlets in hot butter mixture for 3 minutes per side, or until cooked through. Transfer to a serving dish; keep warm. Repeat procedure with remaining butter, olive oil and cutlets. Serve immediately.
Per serving: 447 Cal.; 40g Protein; 26g Fat; 11g Carb.; 834mg Sodium; 215mg Chol.; 1g Fiber
Village Tip Squeeze a wedge of lemon over the cutlets just before serving for a fresh flavor. |