From the AICR Test Kitchen
Week of April 1, 2013
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Contact: Alice Bender, (202) 328-7744
Milanese Turkey Cutlets
American Institute for Cancer Research
Turkey is a popular meat in Italy, where they don’t even celebrate a traditional Thanksgiving like Americans do. It’s also gaining popularity in the United States as a year round menu item. After all, depending on how it's prepared, turkey is generally lower in calories and fat than other meats, like beef. Yet it’s big on taste.
This Milanese-style dish is no exception. The name denotes that its roots are in Milan, Italy, where many flattened and breaded meats are called Milanese. By gently pounding the cutlets you ensure uniform cooking of all the pieces. The mustard and egg mixture helps the breadcrumbs adhere to the meat, and the mustard adds a pungent taste.
By using whole-wheat breadcrumbs you get the goodness of whole grain. The coating maintains the flavor and natural juices of the meat.
You can add a healthy and colorful garnish by cutting a red pepper into quarters. Remove the seeds, brush pieces lightly with extra virgin olive oil, place them in a small baking dish and roast in a hot oven while preparing the turkey. Top each cooked cutlet with a pepper chunk, add a side of roasted potatoes and serve a big serving of steamed broccoli and your meal is complete.
Milanese Turkey Cutlets
- Olive oil or canola oil cooking spray
- 4 (1/4 lb.) turkey breast cutlets
- Salt and freshly ground black pepper to taste
- 1 cup whole-wheat breadcrumbs
- 1/4 cup Parmesan cheese
- 1 Tbsp. dried Italian seasoning
- 1 Tbsp. spicy brown mustard (Dijon may be substituted)
- 2 large eggs
Preheat oven to 375 degrees.
Coat baking dish with cooking spray.
Place cutlets between two sheets of plastic wrap. Gently pound cutlets with wooden mallet or rolling pin into slightly thin cutlets with uniform thickness. Remove from plastic and salt and pepper both sides.
Place breadcrumbs, cheese and seasoning in blender or food processor and pulse until well mixed and crumbs are fine. Place crumb mixture in shallow dish.
In shallow bowl, whisk together mustard and eggs.
Dip cutlets in egg mixture and then dredge in crumb mixture, ensuring that both sides are coated well. Carefully place cutlets on baking dish.
Bake about 20-25 minutes or until turkey is cooked through with internal temperature of 175 degrees.
Makes 4 servings.
Per serving: 260 calories, 5 g total fat (2 g saturated fat), 14 g carbohydrate,
36 g protein, 2 g dietary fiber, 230 mg sodium.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $100 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.
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