Don’t you get tired of the same ol’ chicken cutlets sometimes? Well, when I was in the market the other day and spotted sliced turkey cutlets a little lightbulb went off! Why not switch it up! Trying to make them a bit healthier, I used whole wheat bread crumbs, mixed in some parmesan cheese and used egg whites for the “egg wash”. This lightened up version, with a little squeeze of lemon juice gives these cutlets a delicious taste. I served them topped with an arugula salad and roasted cauliflower on the side, a perfect easy midweek dinner! The whole recipe took no more than 30 minutes!
Turkey Cutlets with Lemon
4-6 thin sliced turkey cutlets
1 cup seasoned whole wheat bread crumbs
1/2 cup grated parmesan or pecorino romano cheese
1 cup liquid egg whites
salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
Set up your egg wash and bread crumbs in 2 separate dishes (make sure the dishes are sided).
Add cheese to breadcrumbs and mix well. Add salt and pepper to taste.
Dip turkey cutlets in egg wash and then dip in bread crumb mixture, making sure to evenly coat both sides with bread crumbs.
Heat butter and olive oil in large sauté pan over medium low heat.
Place cutlets in pan (you may have to do in batches, do not over crowd pan).
Cook for 4-5 minutes per side, depending upon thickness (mine were thin so I only needed 3-4 minutes per side).
Remove and place cutlets on paper towel to drain excess oil.
Squeeze with lemon juice and serve.
Optional serving suggestions~I topped with baby arugula and drizzled with lemon and olive oil. You can also serve with brown rice, quinoa and a vegetable. I served roasted cauliflower on the side.