INGREDIENTS
- ½ kilo turkey breast in cutlets
- 2 egg whites
- ½ cup low fat milk
- 5 tbsp flour
- 2 tbsp grated Parmesan
- 1⁄8 tsp nutmeg
- 1 tbsp butter
- 2 tbsp fresh lemon juice
INSTRUCTIONS
Preheat the oven to 200 degrees.
In a shallow dish, beat the egg whites and milk with a fork. Add 2 tbsp. flour, parmesan, salt, pepper and nutmeg and mix well.
Coat a large non-stick pan with cooking spray and add 1 tbsp. butter. Place on medium heat until the butter turns brown.
Put the remaining 3 tbsp. flour in a plastic bag. Add 2 slices of turkey at a time to the bag and shake to coat. Dip in the milk mixture, spread and let the excess mixture drip off.
Add the turkey to the pan and cook for about 3 minutes per side or until browned and no longer pink in the center.
After the turkey is cooked, add the lemon juice to the pan. Boil for 1 to 2 minutes, stirring constantly. Pour over the turkey.
