Pan-Fried Turkey Schnitzel

Ingredients:

2 - 4 to 5 oz Turkey Cutlets (Jennie-O 99% Fat Free) cooked weight approx 4oz.
1/2 cup Panko (for breading)
1 teaspoon Paul Purdhommes Salt Free seasoning
Fresh ground pepper
1/2 cup of skim milk
1/4 cup EggBeater, egg substitute
1 tablespoon worchestershire sauce
Nonstick cooking spray
2 cups mushrooms, sliced
1/2 onion, chopped
1/2 cup lemon juice
1 tablespoon capers
1/2 cup fat free less sodium chicken broth
2 teaspoons olive oil

Directions:

Pound the cutlets very thin with a kitchen mallet (to the approximate thickness of a quarter).

Blend milk, egg beater, and worchestershire sauce. In a seperate flat dish mix panko,seasoning, and pepper.
Dip the cutlet into the milk mixture and then into the panko mixture, and then to a plate. Repeat for other cutlet.

In a large nonstick skillet, heat to a medium heat. Add olive oil. Brown cutlets on both sides (about 2 minutes on each side). Remove to a plate.

Spray skillet with cooking spray, return to medium to medium high heat, add onions to sweat. Add mushrooms and cook for another 1-2 minutes. Add capers, lemon juice, and chicken broth. Cover and simmer for 2 more minutes.

Serve cutlets on a plate with mushroom mixture over the top, and the remaining sauce.

Servings - 2 servings
Per serving = 1/2recipe = POINTS® value 5*
259calories/5.8gfat/1gfiber