Turkey Cutlets Milanese

Total Time
17 min
7 min
10 min
Serve this ever-popular Italian entrée with a bowl of whole-wheat capellini lightly sprayed with olive oil nonstick spray and sprinkle with grated lemon zest.

romaine lettuce

8 cup(s), shredded

fresh cherry tomato(es)

1 cup(s), preferably yellow, halved

fat-free balsamic vinaigrette dressing

3 Tbsp

table salt

½ tsp

black pepper

½ tsp

egg white(s)

1 large

lemon juice canned or bottled

1 Tbsp

yellow cornmeal

¼ cup(s)

grated Parmesan cheese

2 Tbsp

uncooked boneless skinless turkey breast

1 pound(s), 4 (1⁄4-pound) cutlets

olive oil

4 tsp


  1. Toss together the romaine, tomatoes, dressing, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper in a large bowl; set aside.
  2. Whisk together the egg white and lemon juice in a large shallow bowl or pie plate. Mix together the cornmeal, Parmesan, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper on a sheet of wax paper.
  3. Dip each cutlet into the egg white mixture, then coat with the cornmeal mixture, pressing lightly so it adheres.
  4. Heat the oil in a large nonstick skillet over medium-high heat. Add the cutlets, in batches if necessary, and cook until browned and cooked through, about 3 minutes on each side.
  5. Transfer 1 cutlet to each of 4 plates. Top evenly with the salad. Yields 1 turkey cutlet and about 1 1⁄2 cups salad per serving.

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