Skinny Turkey Milanese with Arugula and Tomato Salad
Ingredients
Ingredients for Turkey Cutlets:
- 1 egg (I like Egg-land’s Best when using the whole egg) or 2 egg whites
- 1 cup Panko bread crumbs or regular bread crumbs
- ¼ teaspoon salt
- Fresh ground pepper to taste
- ½ tablespoon olive oil
- 8 turkey breast cutlets, (1 pound) I used Trader Joe’s, see shopping tip
Ingredients for Salad:
- 1 (7 oz) bag arugula, about 6-8 cups
- 2 cups cherry tomatoes, sliced in half or tomatoes, chopped
- 2 tablespoons Girard’s Light Champagne Vinaigrette, see shopping tips
- ½ tablespoon balsamic vinegar
- ¼ cup (1 oz.) Parmesan cheese, shaved or shredded
- 1 fresh lemon, sliced into 4 wedges
Instructions
- In a shallow bowl, add the egg and beat lightly with a fork.
- In another shallow bowl or plate combine breadcrumbs, a little salt, and pepper.
- Dip both sides of each cutlet into the egg, shaking off excess, and dip into breadcrumbs. Repeat with all cutlets. Place the coated cutlets on a large plate.
- Coat a large nonstick pan with cooking spray. Add ½ tablespoon oil and heat pan. Add cutlets and cook until golden, about 2 minutes. Turn over and cook the other side for about 2 minutes until golden and cooked through. Remove to a large clean plate. If the pan can’t hold all the cutlets at once, repeat the cooking steps with the remaining cutlets. You might need to coat the pan with more cooking spray and a little olive oil.
- To make salad: In a large bowl, add arugula and tomatoes. Toss with salad dressing and vinegar to coat.
- To serve: place two cutlets on each plate. Add the arugula and tomato salad. Top each salad with 1 tablespoon cheese.
- Serve each with a lemon wedge or squeeze the cutlets with lemon before serving.
Nutrition
Serving: 1servingCalories: 262kcalCarbohydrates: 18gProtein: 31gFat: 7gSaturated Fat: 2gCholesterol: 49mgSodium: 610mgFiber: 3gSugar: 1gBlue Smart Points: 3Green Smart Points: 5Plus Points: 6