Title: Turkey Cutlets Parmesan
Categories: Main dish, Meats, Side dish
Yield: 4 Servings

2 c Small bow tie pasta
1 c Frozen green peas
1 tb Unsalted butter
3/4 c Grated parmesan cheese
4 4oz turkey breast cutlets
2 lg Egg whites lightly beaten
3/4 c Italian seasoned breadcrumbs
2 tb Olive oil
2 lg Plum tomatoes (sliced)
8 lg Basil leaves
1 c 4oz shreaded partskim mozzar
-ella cheese
Freshly ground pepper

1. In covered 3-quart pot bring 2 quarts hot salted water to a boil. Add
pasta; cook 6 minutes. Add frozen peas; cook 2 mminutes until pastais al
dente and peas are crisp tender. Reserev 1/2 cup pasta cooking water; drain
pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup
parmesan cheese; stir. Cover; keep warm.

2. While pasta is cooking dip cutlets into egg whites, then coat with
crumbs. In a large non-stick skilllet, heat oil over high heat. Add cutlets
cook 2 minutes until browned on bottom. Turn cutlets over; sprinkle each
with 1T parmesan cheese. Place 3 tomato slices and 2 basil leaves
overlapping on each cutlet. Sprinkle with mozzarella; season with pepper to
taste. Cook 1 minute, Cover skillet with lid; cook 30 seconds, until cheese
is melted. Serve with pasta.

McCall's September 1997

Posted to MM-Recipes Digest V4 #14 by TikalMe@PowerOnline.net on Apr 12,
1999