Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dijon Turkey Schnitzel
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- #101015
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 large egg whites
2 tablespoons water
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup packaged seasoned bread crumbs
1 pound turkey breast cutlets
3 tablespoons olive oil
fresh parsley sprigs (optional garnish)
lemon slices (optional garnish)
directions
In a shallow dish, beat the egg whites, water, mustard, salt, and pepper with a fork until blended. Place the bread crumbs on a sheet of waxed paper.
Dip the turkey slices into the egg-white mixture, then coat with the crumbs, patting the meat so the crumbs adhere.
In a large nonstick skillet, heat 1-1/2 tablespoons of the oil over medium-high heat. Add half the turkey slices and cook for 1 minute on each side, or until lightly browned.
Remove to a plate. Repeat with the remaining turkey, adding more oil to the skillet as needed.
Arrange the turkey cutlets on serving plates and garnish with parsley and lemon to squeeze over each serving. Serve right away.
added by
meganlee
nutrition data
327 calories, 13 grams fat, 22 grams carbohydrates, 30 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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