|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These turkey cutlets are oven-fried to perfection with a crispy panko and Parmesan cheese coating. Serve with potatoes or rice and a vegetable for a tasty everyday meal.
Use a Creole mustard or bold and spicy whole grain mustard in the egg mixture. For a finer crumb coating, pulse the bread crumbs and cheese in the food processor.
4 (1/2- to 1-inch thick) turkey cutlets
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large eggs
2 tablespoons spicy mustard
1 dash hot sauce
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
Gather the ingredients and preheat oven to 425 F.
Grease a large, shallow baking pan or line it with parchment paper or nonstick foil.
Pat the turkey cutlets with paper towels to dry and then sprinkle with salt and pepper.
In a bowl, beat the eggs with the spicy mustard and a dash of hot sauce; set aside.
In another bowl, combine the panko crumbs and cheese.
Dip turkey cutlets in the egg mixture, coating well, then coat with the crumb mixture. Arrange in the foil-lined baking pan.
Cook for 12 to 20 minutes or until cooked through, depending on thickness.
Serve and enjoy!