Turkey Cutlets with Broccoli Slaw


Turkey is not just for Thanksgiving.  Turkey breast cutlets are low in fat, high in protein, and they cook up quickly.

These are lightly breaded and served with a tasty slaw.  Using a prepackaged mix saves time but I spruce it up with some crunchy julienned apple.  I use Sweet Vidalia Onion Dressing for my slaw because I prefer a creamy slaw.  The sweet dressing makes a nice contrast to the broccoli and the tart apple.

Julienne? - just a fancy name for thinly sliced strips.

#20minutedinner

Yield: 4
Author:

TURKEY CUTLETS WITH BROCCOLI SLAW

Ingredients:

Cutlets
  • 4 4-ounce turkey cutlets
  • 1 egg, beaten
  • 3/4 cup plain breadcrumbs
  • 1 oz finely grated Parmesan cheese
  • Cooking spray (olive oil or avocado oil)
Salad
  • 2T to 1/4 cup Ken's Steakhouse Sweet Vidalia onion dressing (Lite)
  • packaged broccoli slaw
  • 1 Granny Smith apple, julienned

Instructions:

  1. Pound turkey cutlets to 1/8-inch thickness. Combine 2 tablespoons water and egg in a shallow dish. Combine breadcrumbs and cheese in a shallow dish. Dip cutlets in egg mixture; dredge in breadcrumb mixture.
  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. 
  3. To make salad:  pour dressing over broccoli slaw and julienned apple, Toss to coat. Add more dressing if needed to thoroughly coat slaw.  Serve with cutlets.
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