Schnitzel and Salad
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INGREDIENTS
- 1/4 c olive oil
- 1 ts Dijon-style mustard
- 3 tb Dijon style mustard
- 2 tb Cider vinegar
- 1/8 ts Salt
- 2 bn Aruglula; trimmed, washed,
- 1 Head Belian endive; cored,,
- 4 Turkey cutlets; (about 3/4
- 1/8 ts Pepper
- 1/2 c Seasoned bread crumbs
INSTRUCTIONS
Whisk vinegar, 1 teaspoon mustard, salt, pepper and oil in large bowl. Add arugula, radicchio and endive. Heat broiler. Coat broiler rack with cooking spray. Place bread crumbs on waxed paper. Brush cutlets with mustard. Dip in crumbs, pressing to stick. Place on broiler rack. Lightly coat cutlets with cooking spray. Broil 4 inches from heat 4 minutes or until golden, turning once. Divide greens evenly among 4 dinner plates. Arrange turkey on greens. Serve immediately. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (26g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 68 | ||
| Calories from Fat: 39 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.3g | 6 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0.1mg | 0 % | |
| Sodium 274.1mg | 9 % | |
| Potassium 39.2mg | 1 % | |
| Total Carbohydrate 6g | 2 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 5.1g | ||
| Protein 1.6g | 2 % | |
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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. |
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Calories per serving: 68
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