Turkey breast cutlets are baked with a crisp crust and served with mushroom gravy.
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.
1 cup sliced mushrooms
1/2 cup lowfat, cream of mushroom soup
Microwave mushrooms and soup on high for 2 or 3 minutes.