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4-6 servings
suggest servings
| 2 | cups | buttermilk | lowfat |
| 2 | teaspoons | worcestershire sauce | |
| 2 | teaspoons | prepared mustard | |
| 1/2 | teaspoon | cayenne pepper | |
| 1/2 | small | onion | sliced thin |
| 1 | each | garlic clove | sliced thin |
| 1 1/2 | pounds | turkey breast | cutlets |
| 3/4 | cup | bread crumbs | |
| 1 | x | salt and black pepper | |
| 1/2 | each | gravy | recipe |
Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish.
Stir in the onion and garlic and add the turkey cutlets, turning to coat.
Cover and refrigerate for at least 4 hours, or overnight.
Preheat the oven to 350 degrees F.
Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned.
Transfer to a plate and season with salt and pepper.
Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs, shaking off the excess.
Coat a large nonstick skillet with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side.
Transfer to a platter, cover loosely with foil, and keep warm.
Wipe out the skillet and repeat with more spray and the remaining turkey.
Serve hot, spooning gravy over the top.
Serve perhaps with dumplings or spaetzle.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1980mg | 82% |
| Total Carbohydrate 28.0g | 9% |
| Dietary Fiber 1.0g | 5% |
| Sugars 9.0g | |
| Protein 36.0g | 72% |
| Vitamin A | 2% | Vitamin C | 5% | |
| Calcium | 20% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Fennel Seed is the oval, green or yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family. ...
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