Yield
Serves 4 (serving size: 1 cutlet and 3/4 cup salad)
Photo: Justin Walker; Styling: Cindy Barr

How to Make It

Step 1

Pound turkey cutlets to 1/8-inch thickness. Combine 2 tablespoons water and egg whites in a shallow dish. Combine breadcrumbs and cheese in a shallow dish. Dip cutlets in egg mixture; dredge in breadcrumb mixture.

Step 2

Heat a large skillet over medium-high heat; coat with cooking spray. Cook 2 cutlets for 3 minutes on each side. Repeat procedure with remaining cutlets. Sprinkle with 1/4 teaspoon salt.

Step 3

Combine 1/4 teaspoon salt, oil, juice, and pepper. Add parsley, radicchio, and apple; toss to coat. Serve with cutlets.

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