Start to finish: 35 minutes (15 minutes active) Serves: 4
Olive oil cooking spray
1 pound turkey breast cutlets
1 tablespoon Dijon mustard
2/3 cup unseasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
¼ teaspoon ground black pepper
2 large egg whites
Place a rack in the top third of oven. Preheat 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 bread crumbs, 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 bread-crumb mixture. Place the cutlets on the prepared rack over the baking sheet. Discard any remaining bread-crumb mixture.
Coat the top of each cutlet with cooking spray, turn the cutlets over and spray again. Bake for 15 to 20 minutes, or until the crumb coating is golden brown and crisp and the turkey no longer is pink at the center.
Per serving: 244 calories; 35 grams protein; 13 grams carbohydrates; 4 grams fat (2 saturated); 75 milligrams cholesterol; 374 milligrams sodium; 1 gram fiber.