Turkey Parmigiana

Recipe Ingredients

1 lb	454g / 16oz	Turkey breast - sliced 1/4" thick
2		Egg whites
2 tablespoons	30ml	Skim milk
1/2 cup	31g / 1.1oz	Cornflake crumbs
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Chopped fresh tomatoes
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Sugar
1		Garlic powder
1/2 cup	73g / 2.6oz	Chopped parsley

Recipe Instructions

Pound turkey breast slices with a mallet to tenderize. Set aside. In a medium bowl combine the crushed cornflakes and Parmesan cheese. Pour egg whites into a small bowl, add milk and mix well.

Combine the chopped tomatoes, oregano, sugar and garlic powder in a saucepan. Heat thoroughly (add a little water, if necessary).

Heat olive oil in a nonstick skillet. Dip the turkey breasts in the egg mixture and then coat in the crumb mixture. Place in the skillet and brown on both sides. Add the tomato mixture and cook for approximately 20 minutes. Remove turkey from the skillet and place on warmed platter. Sprinkle with parsley and serve.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 240; Fat (grams) 5; Percent calories from fat 19; Percent polyunsaturated 4; Percent saturated 7; Percent monounsaturated 8; Cholesterol (milligrams) 99; Sodium (milligrams) 270; Protein (grams) 40; Carbohydrate (grams) 9; Fiber (grams) 1.5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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