Turkey Cutlets with Mushroom Sauce

• 1 egg
• 1 Tbsp. water
• 20 Premium Plus Whole Wheat Crackers, finely crushed (about 1/2 cup)
• 1 tsp. ground thyme
• 1 tsp. ground sage
• 4 turkey cutlets (1 lb./450 g), pounded to 3/8-inch thickness
• 1 Tbsp. canola oil
• 1/3 cup 25%-less-sodium chicken broth
• 1/2 tsp. corn starch
• 2 cups sliced fresh mushrooms
• 2 shallots, finely chopped
• 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing

1. Beat egg and water in pie plate until well blended.
2. Mix cracker crumbs, thyme and sage in separate pie plate.
3. Dip cutlets in egg, then in crumb mixture, turning to evenly coat both sides of each cutlet.
4. Heat oil in large skillet on medium heat.
5. Add turkey; cook 4 min.
6. on each side or until turkey is done and golden brown on both sides.
7. Transfer to platter; cover to keep warm.
8. Carefully wipe any crumbs from skillet with paper towel.
9. Mix chicken broth and corn starch until well blended.
10. Add mushrooms, shallots and dressing to skillet; cook 5 min., stirring frequently.
11. Stir in corn starch mixture; cook 1 to 2 min.
12. or until sauce is thickened, stirring frequently.
13. Serve spooned over turkey.

egg, water, whole wheat crackers, ground thyme, ground sage, turkey cutlets, canola oil, corn starch, mushrooms, shallots

Taken from www.kraftrecipes.com/recipes/turkey-cutlets-mushroom-sauce-127041.aspx (may not work)