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Low Fat Italian Dressed Turkey Cutlets Recipe
|Fat free chicken broth||1 Tablespoon|
|Oat bran||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Egg beaters||8 Ounce (1 Carton)|
|Turkey breast cutlets||24 Ounce|
|Spaghetti||1 Can (10 oz) (1 Can)|
|Grated non fat mozzarella cheese||2 Cup (32 tbs)|
|Artichoke bottoms||14 Ounce, drained|
|Mushrooms||1 Can (10 oz), drained, rinsed|
Serving size: Complete recipe
Calories 2493 Calories from Fat 150
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 340.3 mg
Sodium 3384 mg141%
Total Carbohydrates 296 g98.7%
Dietary Fiber 29.6 g118.3%
Sugars 13.1 g
Protein 316 g632.5%
Vitamin A 81.4% Vitamin C 42%
Calcium 250.8% Iron 125.4%
*Based on a 2000 Calorie diet
Pour egg substitute onto a plate to use to coat turkey.
Dip turkey first into egg substitute mixture, then oat bran mixture to coat.
Cover and chill 30 minutes.
Coat a large skillet with non-fat cooking spray and place over medium heat until hot.
Cook the turkey cutlets in chicken broth about two or three minutes on each side.
Drain on paper towel.
Coat a 10 1/2 x 6 x 2-inch casserole dish with non-fat cooking spray.
Place the cutlets in the dish and pour the spaghetti sauce over the turkey.
Next sprinkle the mushrooms, artichoke bottoms, and finally the cheese on top.
Bake at 350°F.for 15-20 minutes or until the cheese is melted.