| Turkey Parmigiana
1 pound of turkey breast, sliced 1/4" thick
2 egg whites
2 tablespoons of skim milk
1/2 cup of cornflake crumbs
1/4 cup of grated Parmesan cheese
2 teaspoons of olive oil
1 cup of chopped fresh tomatoes
1/2 teaspoon of oregano
1/2 teaspoon of sugar
1 dash garlic powder
1/2 cup of chopped parsley |
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Pound turkey breast slices with a mallet to tenderize. Set aside. In a medium bowl combine the crushed cornflakes and Parmesan cheese. Pour egg whites into a small bowl, add milk and mix well.
Combine the chopped tomatoes, oregano, sugar and garlic powder in a saucepan. Heat thoroughly (add a little water, if necessary).
Heat olive oil in a nonstick skillet. Dip the turkey breasts in the egg mixture and then coat in the crumb mixture. Place in the skillet and brown on both sides. Add the tomato mixture and cook for approximately 20 minutes. Remove turkey from the skillet and place on warmed platter. Sprinkle with parsley and serve.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 240; Fat (grams) 5; Percent calories from fat 19; Percent polyunsaturated 4; Percent saturated 7; Percent monounsaturated 8; Cholesterol (milligrams) 99; Sodium (milligrams) 270; Protein (grams) 40; Carbohydrate (grams) 9; Fiber (grams) 1.5.
Formatted for MC5 11-28-1999 by Joe Comiskey - jcomiskey@krypto.net
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