Baked Turkey Breast Cutlets

This dish is not only healthy, but very tasty with hardly any clean-up when cooked on a baking sheet lined with parchment paper. The breading gets crispy and the turkey stays moist and tender.

Ingredients
4 Turkey Breast Cutlets (ex. Shady Brook Farms, MSG and gluten-free)
1 cup Breadcrumbs (Ian's Panko Whole Wheat variety)
2 garlic cloves, finely chopped
1 1/2 tbsp. fresh parsley, finely chopped
1/2 tsp ground pepper
1 large egg white
3 tbsp. honey dijon mustard
flour for dredging

Serves 4
Preheat oven to 350 degrees F

Step 1 - In a shallow dish, mix together breadcrumbs, garlic, parsley, and pepper. Set aside.
Step 2 - In another shallow dish, beat egg white with mustard.
Step 3 - In third dish, add flour. Dredge each turkey breast cutlet in flour ... then dip in egg ... then add to breadcrumb mixture, making sure to cover completely and pat so breadcrumbs adhere. Place on a baking sheet lined with parchment paper.
Step 4 - Place in oven and bake about 30 minutes or until turkey is cooked through, turning over once halfway through baking time.

This dish was served with:
Steamed Broccoli and Rice