If you’re craving the comfort of fried chicken without the nutritional setback try these baked turkey cutlets. They’re prepared Milanese-style, meaning the cutlets are pounded with a wooden mallet until thin. This helps them cook quickly and evenly. Coated in whole-grain breadcrumbs instead of white flour, these cutlets are high in protein and low in fat. Serve atop mixed greens for a light and balanced dinner.
Preheat oven to 375 degrees.
Coat baking dish with cooking spray.
Place cutlets between two sheets of plastic wrap. Gently pound cutlets with wooden mallet or rolling pin into slightly thin cutlets with uniform thickness. Remove from plastic and salt and pepper both sides.
Place breadcrumbs, cheese and seasoning in blender or food processor and pulse until well mixed and crumbs are fine. Place crumb mixture in shallow dish.
In shallow bowl, whisk together mustard and eggs.
Dip cutlets in egg mixture and then dredge in crumb mixture, ensuring that both sides are coated well. Carefully place cutlets on baking dish.
Bake about 20-25 minutes or until turkey is cooked.