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

ENJOY!!

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.

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