Parmesan Turkey Cutlets
- 2/3 cup Italian-seasoned breadcrumbs
- 2/3 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 2 turkey tenderloins (about 1 1/2 pounds)
- Vegetable cooking spray
- 1/4 cup olive oil
- Lemon wedges
- Combine first 4 ingredients; set aside.
- Cut tenderloins into 1-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Coat both sides of turkey with cooking spray; dredge in breadcrumb mixture.
- Cook half of turkey slices in 2 tablespoons hot olive oil in a large nonstick skillet over medium-high heat 1 minute on each side or until done. Repeat procedure with remaining turkey and hot oil. Serve with lemon wedges.
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