Herb-Breaded Turkey Cutlets With Mushrooms
- 1 1/2 lb turkey cutlets
- 3 garlic cloves, minced
- Salt
- Freshly ground black pepper
- 1 large egg, lightly beaten
- 2 tblsp 1% milk
- 1 cup whole-wheat herb-flavored Italian bread crumbs
- 4 tblsp chopped parsley
- 1 tblsp extra-virgin olive oil
- 1 lb buttom mushrooms, trimmed and quartered
- Coat turkey cutlets with two-thirds of the garlic and lightly season with salt and pepper.
- In a large shallow bowl, whisk together egg and milk. Spread bread crumbs on a large plate. Dredge cutlets in egg mixture, then dredge both sides lightly in bread crumbs, pressing to make sure the crumbs stick.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Cook cutlets, in batches if necessary, until lightly browned and crisp, about 2 minutes per side. Transfer to a plate, sprinkle with 2 tblsp of the parsley, and loosely cover with foil to keep warm.
- Add oil to the skillet and heat over medium-high heat. Add mushrooms, remaining garlic, and remaining 2 tblsp parsley. Season lightly with salt and pepper. Cook, stirring, until mushrooms are tender, about 4 minutes. Remove the pan from the heat. Transfer cutlets to 4 plates and top with warm mushrooms.
turkey cutlets, garlic, salt, freshly ground black pepper, egg, milk, bread crumbs, parsley, olive oil, buttom mushrooms
Taken from www.epicurious.com/recipes/member/views/herb-breaded-turkey-cutlets-with-mushrooms-50033188 (may not work)