Pecan-Crusted
Turkey Cutlets

4 servings

 

• 1/2 cup finely chopped pecans
• 1/2 teaspoon ground sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg white, lightly beaten
• 1 tablespoon water
• 4 4-oz turkey breast cutlets
•    butter-flavored nonstick cooking spray
• 3/4 cup bread crumbs

Combine first 5 ingredients in shallow dish, set aside.

Combine egg white with water. Dip turkey cutlets in egg mixture; coat with breadcrumb mixture. Place on a nonstick baking sheet coated with cooking spray. Coat cutlets with cooking spray.

Bake at 350° for 12 minutes or until juices run clear when cut with a knife.

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!