Turkey Cutlets Parmesan Recipe

Ingredients:

2 cup small egg bow-tie pasta
1 cup frozen green peas
1 tbsp unsalted butter
3/4 cup Parmesan cheese
4 turkey breast cutlets, thick
2 large egg whites, lightly beaten
3/4 cup Italian bread crumbs
2 tbsp olive oil
2 large plum tomato, whole, cut in 12 slices
8 large basil leaves
1 cup shredded mozzarella cheese
fresh ground pepper

Instructions:

1. In covered 3-quart pot, bring 2 quarts hot salted water to a boil.
Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta
is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking
water; drain pasta. Return pasta, peas and reserved water to pot; add
butter and 1/2 cup Parmesan; stir. cover; keep warm.

2. While pasta is cooking, dip cutlets into egg whites, then coat with
crumbs. In large nonstick skillet, heat oil over high heat. Add cutlets;
cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each
with 1 tablespoon Parmesan. Place 3 tomato slices and 2 basil leaves,
overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper
to taste. Cook 1 minute. cover skillet with lid; cook 30 seconds until
cheese is melted. Serve with pasta.











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Per Serving (excluding unknown items): 449 Calories; 23g Fat (46.2%
calories from fat); 36g Protein; 24g Carbohydrate; 3g Dietary Fiber; 90mg
Cholesterol; 1224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean
Meat; 1/2 Vegetable; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: McCall's, page 143, Sept. 1997

Preparation Time: 0:00

Servings: 4