LEMON AND PARMESAN TURKEY CUTLETS
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:25:00
Calories: 516
Fat: 24 grams
Protein: 65 grams
Carbohydrates: 6 grams
Fiber: 3 grams
Net Carbs: 3 grams
2 slices Atkins Bakery
TM Ready-To-Eat Country White
Bread
1/3 cup Parmesan cheese, grated (about 3 ounces)
2 tablespoons lemon zest, grated (2 large lemons)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 turkey cutlets, cut into 2-inch wide strips (2 pounds)
1/4 cup freshly-squeezed lemon juice (2 large lemons)
6 tablespoons olive oil, divided
Lemon slices for garnish (optional)
1. Preheat oven to 350F. Put bread directly on oven racks
and bake until dried out but not browned, about 10
minutes. In a food processor, process bread until fine
crumbs form.
2. Place crumbs, cheese, lemon rind, salt and pepper into
a re-sealable plastic bag; shaking to mix. Dip cutlets into
lemon juice and one at a time, place cutlets in bag;
shaking to coat. Repeat until all cutlets are coated.
3. In a large skillet, heat 2 tablespoons oil over mediumhigh
heat hot. Add about one-third of the turkey cutlets
to the skillet, making sure they do not touch each other.
Cook cutlets 4 to 5 minutes, turning once, until just
cooked through and golden brown. Repeat twice more
with remaining cutlets, wiping down pan with a paper
towel between batches, if necessary. Serve cutlets with
lemon slices.
These cutlets are so tasty, we suggest cooking a double batch
and freezing for dinner another day.
Atkins - Lemon and Parmesan Turkey Cutlets
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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