Ingredients
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2 large egg whites
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1/2 cup skim milk
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5 tablespoons all-purpose flour
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2 tablespoons parmesan cheese, grated
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1/8 teaspoon nutmeg
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butter-flavored cooking spray
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1 tablespoon butter or 1 tablespoon margarine
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1 (1 lb) package turkey breast cutlets
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2 tablespoons fresh lemon juice
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1/4 cup chicken broth or 1/4 cup beef broth
Instructions
- Preheat oven to 200 degrees.
- In a shallow dish beat together egg whites and milk with a fork. Add 2 tablespoons flour, cheese, salt, pepper and nutmeg, and mix well. Coat a large non-stick skillet with cooking spray and add 1 teaspoon butter. Place over medium heat until butter sizzles.
- Put remaining 3 tablespoons flour in plastic bag. Add 2 turkey slices at a time to bag and shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add coated turkey to skillet and cook about 3 minutes per side or until golden brown and no longer pink in center.
- Transfer to a heat-proof serving platter and keep warm in the preheated oven. Repeat with remaining turkey and butter.
- If desired, after all turkey is cooked, add lemon juice and broth to skillet. Boil 1 to 2 minutes, stirring constantly. Pour over turkey.