1/2 Photos of Light Turkey Schnitzel
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.
My Private Note
Units: US | Metric
- 2 large egg whites
- 118.29 ml skim milk
- 73.94 ml all-purpose flour
- 29.58 ml parmesan cheese, grated
- 2.46 ml salt (optional)
- 1.23 ml fresh ground black pepper
- 0.59 ml nutmeg
- butter-flavored cooking spray
- 14.79 ml butter or 14.79 ml margarine
- 453.59 g package turkey breast cutlets
- 29.58 ml fresh lemon juice (optional)
- 59.14 ml chicken broth (optional) or 59.14 ml beef broth (optional)
- 1Preheat oven to 200 degrees.
- 2In 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.
- 3Put 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.
- 4Transfer to a heat-proof serving platter and keep warm in the preheated oven. Repeat with remaining turkey and butter.
- 5If desired, after all turkey is cooked, add lemon juice and broth to skillet. Boil 1 to 2 minutes, stirring constantly. Pour over turkey.
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Nutritional Facts for Light Turkey Schnitzel
Serving Size: 1 (199 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 218.2
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 2.5 g
- Cholesterol 80.8 mg
- Sodium 164.9 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 0.3 g
- Sugars 0.1 g
- Protein 32.9 g