Prep 15 mins
Cook 20 mins
The asiago replaces Parmesan in the original recipe. You can use Parmesan if you want. Remember, it's important to use freshly grated not pre-grated cheese. From a local source. Low in fat! PS> I've also prepared this with boneless chicken breasts. If you want, the Italian seasoning can be replaced with one half teaspoon dried sage.
- 1 lb boneless turkey breast cutlets, pounded to 1/4-inch thickness
- 1 tablespoon Dijon mustard
- 1 1⁄4 cups unseasoned breadcrumbs, finely ground
- 1⁄2 cup freshly grated asiago cheese or 1⁄2 cup parmesan cheese
- 1 1⁄2 teaspoons salt-free Italian herb seasoning
- 1⁄4 teaspoon fresh ground black pepper
- 2 egg whites (or 2 eggs)
- cooking oil
- Place the oven rack in the top third of oven. Preheat oven to 425 degrees.
- Set a wire rack on a baking sheet and lightly coat cutlets with oil.
- Use a pastry brush and coat all sides of turkey breasts with the Dijon mustard.
- In a shallow plate combine the breadcrumbs, asiago cheese, Italian herb seasoning and black pepper.
- In another bowl whisk the egg whites until frothy and opaque.
- Dip each turkey cutlet into the beaten egg then dredge in the breadcrumb mixture.
- Coat the top of each cutlet with a light mist of oil.
- Place cutlets on the wire rack and bake 40 minutes (original recipe states 25 minutes baking time) or until coating is golden and meat is no longer pink in the center.
This made for a pretty tasty supper. I had 2 turkey cutlets, but had a lot of breading left over, so I pulled out a chicken breast to do as well, so h). ave that leftover (think I'll put it on a salad). It took quite a bit longer than 25 minutes to bake. Made with parmesan garlic potatoes and green beans. Thanks for posting. Made for Bargain Basement Tag game.