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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 306 | |
| Calories from Fat 141 | 46% |
| Total Fat 16.0g | 20% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 362mg | 15% |
| Potassium 235mg | 7% |
| Total Carbs 23.35g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.29g | 2% |
| Protein 16.59g | 27% |
