New American Plate Challenge

Milanese Turkey Cutlets

Weekly Recipe
Serves 4 servings

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.


  • olive oil or canola oil cooking spray
  • 4 (1/4 lb.)
    turkey breast cutlets
  • salt and freshly ground pepper to taste
  • 1 Cup
    whole-wheat breadcrumbs
  • 1/4 Cup
    Parmesan cheese
  • 1 Tablespoon
    dried Italian seasoning
  • 1 Tablespoon
    spicy brown mustard (Dijon may be substituted)
  • 2
    large eggs


  1. Preheat oven to 375 degrees.

  2. Coat baking dish with cooking spray.

  3. 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.

  4. 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.

  5. In shallow bowl, whisk together mustard and eggs.

  6. Dip cutlets in egg mixture and then dredge in crumb mixture, ensuring that both sides are coated well. Carefully place cutlets on baking dish.

  7. Bake about 20-25 minutes or until turkey is cooked.

Nutrition: Per serving: 260 calories, 5 g total fat (2 g saturated fat), 14 g carbohydrate, 36 g protein, 2 g dietary fiber, 230 mg sodium.


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