Try this Turkey Cutlets Milanese with Watercress Salad recipe, or contribute your own.
Suggest a better descriptionMake turkey cutlets: Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan. Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat. Make salad: In a bowl combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well. Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges. Serves 2. Gourmet November 1994
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Serving Size: 1 Serving (984g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1171 | ||
Calories from Fat: 594 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66g | 88 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 28.5g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1317.1mg | 45 % | |
Potassium 912.1mg | 24 % | |
Total Carbohydrate 69.2g | 20 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 64.5g | ||
Protein 74.7g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1171
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