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Ingredients
- 2 cups bread crumbs, fine, dry
- 1 1/3 cup parmesan cheese, grated
- 1 1/2 cup fresh parsley, chopped
- 1 tsp garlic powder
- 6 lbs turkey cutlets
- 1 cup reduced-calorie Italian dressing or LT vinaigrette Italian-style
Directions
- Combine bread crumbs, cheese, parsley, and garlic powder. Mix thoroughly.
- Dip cutlets in dressing, then in crumb mixture. Place on parchment lined 18x26x1 inch pan and freeze for a minimum of 1 hour.
- Coat 18x26x1 inch pan with vegetable cooking spray and arrange cutlets on pan. Bake uncovered for 35 minutes at 325F.
- Serve each portino with herb noodles and broccoli flowerets, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 24 servings | |
| Calories 180 | |
| Calories from Fat 63 | 35% |
| Total Fat 7.05g | 9% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 368mg | 15% |
| Potassium 275mg | 8% |
| Total Carbs 8.04g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.48g | 1% |
| Protein 20.04g | 32% |
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