Crusted Turkey Cutlets

Olive oil cooking spray

1 pound turkey breast cutlets

1 tablespoon Dijon mustard

¿ cup unseasoned breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

¼ teaspoon freshly ground black pepper

2 large egg whites

Place a rack in the top third of oven. Heat oven to 425 degrees. Set a wire rack on a baking sheet and coat the rack lightly with cooking spray.

Brush both sides of the turkey breast cutlets with mustard. In a pie plate or other shallow dish, combine the breadcrumbs, Parmesan, parsley and pepper.

In another bowl, whisk egg whites until frothy and opaque. Dip each cutlet into the beaten egg whites, then in the breadcrumb mixture. Place the cutlets on the prepared rack over the baking sheet. Discard any remaining breadcrumb mixture.

Coat the top of each cutlet with cooking spray, turn the cutlets over and spray again. Bake 15-20 minutes, or until the crumb coating is golden brown and crisp and the turkey is no longer pink at the center.

Serves four.

Nutrition values per serving: 244 calories; 4 g fat (2 g saturated); 13 g carbohydrates, 1 g fiber, 35 g protein, 75 mg cholesterol, 374 mg sodium.

Associated Press