Prep 15 mins
Cook 15 mins
This is a lighter version of one of my favorite recipes. I got this from the Jennie-O turkey web site. Wonderful with side salad for light summer dinner or lunch.
- 2 large egg whites
- 1⁄2 cup skim milk
- 5 tablespoons all-purpose flour
- 2 tablespoons parmesan cheese, grated
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon nutmeg
- butter-flavored cooking spray
- 1 tablespoon butter or 1 tablespoon margarine
- 1 (1 lb) package turkey breast cutlets
- 2 tablespoons fresh lemon juice (optional)
- 1⁄4 cup chicken broth (optional) or 1⁄4 cup beef broth (optional)
- Preheat oven to 200 degrees.
- In a shallow dish beat together egg whites and milk with a fork. Add 2 tablespoons flour, cheese, salt, pepper and nutmeg, and mix well. Coat a large non-stick skillet with cooking spray and add 1 teaspoon butter. Place over medium heat until butter sizzles.
- Put remaining 3 tablespoons flour in plastic bag. Add 2 turkey slices at a time to bag and shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add coated turkey to skillet and cook about 3 minutes per side or until golden brown and no longer pink in center.
- Transfer to a heat-proof serving platter and keep warm in the preheated oven. Repeat with remaining turkey and butter.
- If desired, after all turkey is cooked, add lemon juice and broth to skillet. Boil 1 to 2 minutes, stirring constantly. Pour over turkey.
This was really quick, really easy, and really delicious!
We've cooked this three times now and even my severely picky eater will eat it (just not at the table with the rest of us). It is extremely good. We prefer chicken to turkey, so we use boneless, skinless chicken breasts pounded to a uniform thickness of about half an inch. To make things easier, we also use packaged egg whites rather than separating our own. We have made it both with the reduction sauce and without, and like it both ways. A LOT! It reminds me of my childhood in Germany, when we used to drive to a little town near our city and eat at a farmhouse restaurant -- the dining room was the whole front of the house, and only had like ten tables. I'll never forget how good it was, and this dish comes very, very close.
Unlike any other schnitzel I have had. It is just delicious and much more tender than the usual style. I did use one whole egg rather than 2 egg whites, and 2% rather than skim milk. The nutmeg adds a subtle specialness. The light sauce is perfect for the turkey.