Herb Breaded Turkey Cutlets With Mushrooms (South Beach P2)

1. 1

   Coat turkey cutlets with 2/3rd of the garlic and lightly season with salt and pepper.

2. 2

   In a large shallow bowl, whisk together egg and milk.

3. 3

   Spread breadcrumbs on a large plate.

4. 4

   Dredge cutlets in egg mixture, then dredge both sides lightly in breadcrumbs, pressing to make sure the crumbs stick.

5. 5

   Coat a large non-stick skillet with cooking spray and heat over medium heat.

6. 6

   Cook cutlets,in batches if necessary, until lightly browned and crisp, about 2 minutes per side.

7. 7

   Transfer to a plate, sprinkle with 2 T orf the parsley and loosely cover with foil to keep warm.

8. 8

   Add oil to the skillet and cook over medium-high heat.

9. 9

   Add mushrooms, remaining garlic, and remaining 2 T of parsley.

10. 10

    Season lightly with salt and pepper.

11. 11

    Cook, stirring, until mushrooms are tender, about 4 minutes.

12. 12

    remove the pan from the heat.

13. 13

    Transfer cutlets to a plate and top with warm mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.