Turkey cutlets Milanese

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
Italian food is always popular and our lightened-up version of this traditional dish doesn't disappoint. It's typically made with chicken but turkey breast is a great change of pace. If you have a tasty low-fat vinaigrette recipe that you like to make, feel free to swap it for the bottled dressing. You can also add your own flavor by seasoning the cornmeal with dried or fresh herbs.


romaine lettuce

8 cup(s), shredded

fresh cherry tomato(es)

1 cup(s), preferably yellow, halved

low fat balsamic vinaigrette salad dressing

4 Tbsp

table salt

½ tsp

black pepper

½ tsp

egg white(s)

1 large

fresh lemon juice

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.
  6. Serving size: 1 turkey cutlet and about 1 1⁄2 cups salad

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