Crispy Parmesan Turkey Cutlets
| Serves: |
4 |
| Per Serving: |
210 calories, 4g fat, (2g saturated fat), 8g carbs, 36g protein, 75mg chol, 3g fiber, 240g sodium |
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) – Dairy OK, if salsa from the jar is used, not fresh!.
Ingredients:
| 1 ½ cups flake cereal (like Kellogg’s Low-Carb Special K), crushed to ¾ cup |
1 beaten egg white |
| 1/8 teaspoon garlic powder |
1 tablespoon water |
| 1/3 cup finely shredded Parmesan cheese |
1 pound turkey breast slices or tenderloin steaks, cut ½ - inch thick |
| 1 teaspoon dried Italian seasoning |
½ cup chopped tomato |
| 1/8 teaspoon ground red pepper |
1 tablespoon chopped fresh parsley |
Cooking Instructions:
| 1. |
Combine cereal, parmesan cheese, Italian seasoning, red pepper, and garlic powder. |
| 2. |
Whisk together egg white and water. Dip turkey pieces in egg mixture and coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray. |
| 3. |
Bake at 400° about 12 minutes or until turkey is done and tender (no longer pink and juices run clear). Do not cover pan or turn turkey while baking. |
| 4. |
Toss together tomato and parsley. Spoon over turkey pieces. |
Recipe from: From: Kellogg’s® Health Bites Newsletter
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