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Ingredientes
- 1 c. buttermilk
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp oregano
- 1/4 tsp kosher salt
- 1/4 tsp freshly grnd black pepper
- 1 lb turkey cutlets -- lightly pounded
- 2 x egg whites -- lightly beaten
- 1Â 1/4 c. dry breadcrumbs
- 1 Tbsp. vegetable oil -- divided
Direcciones
- Whisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mix over them.
- Turn to coat thoroughly, chill, and let marinate for 30 min or possibly up to 24 hrs. Put the egg whites in a shallow dish, and the breadcrumbs in another.
- Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 min on one side, then, using a flat spatula, turn and cook till done, about 2 to 4 min more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 711g | |
| Calories 1125 | |
| Calories from Fat 283 | 25% |
| Total Fat 31.92g | 40% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.35g | |
| Cholesterol 207mg | 69% |
| Sodium 2153mg | 90% |
| Potassium 1610mg | 46% |
| Total Carbs 111.28g | 30% |
| Dietary Fiber 6.8g | 23% |
| Sugars 20.77g | 14% |
| Protein 92.68g | 148% |
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