Lemon And Parmesan Turkey Cutlets Recipe
Servings: 4
Ingredients
- 4 slc Atkins Bakery Sliced White Bread
- 1/3 c. grated Parmesan cheese
- 2 Tbsp. grated lemon rind
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 lb turkey cutlets cut 2" wide strips
- 1/4 c. freshly-squeezed lemon juice
- 6 Tbsp. extra virgin olive oil divided
Directions
- Heat oven to 350 degrees. Put bread directly on oven racks. Bake till dry out but not browned, about 10 min. In a food processor, process bread till fine crumbs form (or possibly use a box grater).
- Put crumbs, cheese, lemon rind, salt and pepper into a resealable plastic bag; shake to mix. Dip cutlets into lemon juice. One at a time, place cutlets in bag; shake to coat. Repeat till all cutlets are coated.
- In a large skillet, heat 2 Tbsp. oil over medium-high heat till shimmering. Add in about one-third of the turkey cutlets to the skillet, making sure they don't touch each other. Cook cutlets 5 min, turning once, till just cooked through and golden brown.
- Repeat twice more with remaining cutlets, wiping down pan with a paper towel between batches, if necessary. Serve cutlets with lemon slices.
- This recipe yields 4 servings.
- Description: "Move over, chicken fingers! These cutlets are so tasty, we suggest you cook a double batch and freeze one for dinner another day."
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 239 | 60% |
| Total Fat 26.99g | 34% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 816mg | 34% |
| Potassium 465mg | 13% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.2g | 0% |
| Protein 36.33g | 58% |
