Print
Email
Add a photo
Ingredients
- 2 (14-16 ounce.) pkg. turkey cutlets
- 2 Large eggs
- 2 tbsp. lowfat milk
- 3 1/2 c. fresh bread crumbs (about 8 slices)
- About 3/4 c. butter
- 2 med. lemons
- 1 1/2 c. water
- 2 env. chicken flavor bouillon
Directions
- Lb. turkey into 1/8 inch thick cutlets, set aside. In pie plate with fork, beat Large eggs with lowfat milk till well blended. On waxed paper, place bread crumbs. Dip cutlets in egg mix, then in crumbs to coat on both sides.
- In 12-inch skillet over medium heat in warm butter, cook cutlets till browned on both sides. Remove cutlets with slotted turner to plate. Keep hot. Reduce to low. Squeeze juice of 1 lemon into drippings in skillet. Stir in water, bouillon and salt. Return cutlets to skillet. Cover and simmer mix 15 min or possibly till cutlets are fork tender.
- To serve, thinly slice 1 lemon, arrange cutlets slightly overlapping on large hot platter with lemon slices. Pour sauce over turkey. Garnish with parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1712g | |
| Calories 3667 | |
| Calories from Fat 1695 | 46% |
| Total Fat 191.96g | 240% |
| Saturated Fat 102.76g | 411% |
| Trans Fat 0.0g | |
| Cholesterol 1191mg | 397% |
| Sodium 4347mg | 181% |
| Potassium 2822mg | 81% |
| Total Carbs 280.2g | 75% |
| Dietary Fiber 18.7g | 62% |
| Sugars 27.42g | 18% |
| Protein 199.03g | 318% |
