Chipotle-Onion Turkey Cutlets

• 1/4 cup egg substitute
• 1 teaspoon water
• 2 teaspoons adobo sauce plus 1 teaspoon minced chipotle pepper in adobo sauce, divided
• 1 cup panko (Japanese) bread crumbs
• 1 teaspoon pepper
• 3/4 teaspoon salt
• 1 package (17.6 ounces) turkey breast cutlets
• 2 tablespoons olive oil, divided
• 1 medium onion, halved and sliced
• 1 garlic clove, minced
• 2 teaspoons all-purpose flour
• 3/4 cup reduced-sodium chicken broth

1. In a shallow bowl, combine the egg substitute, water and 1 teaspoon adobo sauce. In another shallow bowl, combine the bread crumbs, pepper and salt. Dip turkey in egg mixture, then coat with crumbs.
2. In a
3. coated with cooking spray, cook turkey in batches over medium heat in 1 tablespoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
4. In the same skillet, saute onion in remaining oil until tender; stir in garlic and chipotle pepper. Sprinkle with flour; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining adobo sauce. Serve with turkey.

egg substitute, water, adobo sauce, bread crumbs, pepper, salt, turkey breast cutlets, olive oil, onion, garlic, flour, chicken broth

Taken from www.tasteofhome.com/recipes/chipotle-onion-turkey-cutlets/ (may not work)