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Parmesan Turkey Cutlets

Parmesan Turkey Cutlets

Southern Living APRIL 2001

  • Yield: 4 to 6 servings

Ingredients

  • 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

Preparation

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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