Turkey Cutlets w/ Parmesan Bread-Crumb Crust

Turkey Cutlets with Parmesan Bread-Crumb Crust
Gina's Weight Watcher Recipes

• 8 (4 oz) turkey breast cutlets
• 4 egg whites, beat
• 3/4 cup seasoned breadcrumbs
• 1/3 cup Parmesan cheese
• salt and fresh pepper
• 2 tbsp butter
• 2 tsp olive oil
• lemon wedges for serving
Heat oven to 250°.

Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through. Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to frying pan. Cook remaining cutlets. Serve with lemon wedges.

Servings: 8 •
Serving Size: 1 cutlet / Old Points: 4 pts • Points+: 5 pts / Calories: 184 / Fat: 6.2 g / Carb: 5.8 g / Fiber: 0.9 g / Protein: 25.9 g

I served it with a side of brown rice pilaf. It was really really good!!!!!!

I don't have any pictures because we were both starving as soon as it was done we both swooped in and ate it all. There was only enough left overs for B to eat for his 'lunch' at midnight.

I highly recommend this dish. Simple, tasty, yummy.

Skinny Girl Turkey Chili Taco Soup

Turkey Chili Taco Soup

Gina's Weight Watcher Recipes
Servings: 9 / Size: 1-1/4 cups / Old Points: 3 pts / Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans
• 1 packet taco seasoning (you can use 40& less sodium)
• 2 1/2 cups fat free low sodium chicken broth

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.



Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

I served mine with a scoop of low fat sour cream and WW mexican cheese. I also made mini-corn muffins. This was so good. I had it last night and then today for lunch. It was just as good the next day!

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Servings: 9 / Size: 1-1/4 cups / Old Points: 3 pts / Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g