Chicken-Fried Turkey Steak
| Nutrition Information | |
| Calories: | 240 |
| Total Fat: | 3g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 240mg |
| Carbohydrates: | 23g |
| Dietary Fiber: | 0g |
| Sugars: | 2g |
| Protein: | 31g |
| Vitamin A: | 0iu (0%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 100mg (10%) |
| Iron: | 2.7mg (15%) |
Turkey breast cutlets are baked with a crisp crust and served with mushroom gravy.
Turkey steaks:
4 3-ounce pieces turkey breast cutlets
1/2 cup nonfat plain yogurt
3/4 cup plain bread crumbs
1/8 teaspoon pinch cayenne pepper
2 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Place cutlets in yogurt and refrigerate while getting the rest of the ingredients ready. Combine the crumbes and seasonings in a shallow bowl or pan.
Preheat oven to 450º. Coat turkey cutlets with yogurt. Dip in bread crumb mixture and press well on both sides turning over several times to ensure a thick coating of bread crumbs.
Lightly spray a cookie tray with vegetable cooking oil. Place breaded cutlets on tray. Lightly spray the top of the turkey cutlets with vegetable oil.
Bake at 450º until breading is golden- about 12 or 15 minutes. Cutlets are done when firm and no longer pink in the center. Serve hot with mushroom gravy on the top.
Mushroom gravy:
1 cup sliced mushrooms
1/2 cup lowfat, cream of mushroom soup
Microwave mushrooms and soup on high for 2 or 3 minutes.
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