Herb Breaded Turkey Cutlets With Mushrooms (South Beach P2)

• 1 12 lbs turkey cutlets
• 3 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 large egg, lightly beaten
• 2 tablespoons 1% low-fat milk
• 1 cup whole wheat italian breadcrumbs
• 4 tablespoons chopped parsley
• 1 tablespoon extra virgin olive oil
• 1 lb button mushroom, trimmed and quartered

1. Coat turkey cutlets with 2/3rd of the garlic and lightly season with salt and pepper.
2. In a large shallow bowl, whisk together egg and milk.
3. Spread breadcrumbs on a large plate.
4. Dredge cutlets in egg mixture, then dredge both sides lightly in breadcrumbs, pressing to make sure the crumbs stick.
5. Coat a large non-stick skillet with cooking spray and heat over medium heat.
6. Cook cutlets,in batches if necessary, until lightly browned and crisp, about 2 minutes per side.
7. Transfer to a plate, sprinkle with 2 T orf the parsley and loosely cover with foil to keep warm.
8. Add oil to the skillet and cook over medium-high heat.
9. Add mushrooms, remaining garlic, and remaining 2 T of parsley.
10. Season lightly with salt and pepper.
11. Cook, stirring, until mushrooms are tender, about 4 minutes.
12. remove the pan from the heat.
13. Transfer cutlets to a plate and top with warm mushrooms.

turkey cutlets, garlic, salt, fresh ground black pepper, egg, milk, whole wheat italian breadcrumbs, parsley, extra virgin olive oil, button mushroom

Taken from www.food.com/recipe/herb-breaded-turkey-cutlets-with-mushrooms-south-beach-p2-438395 (may not work)