Lemon and Parmesan Turkey Cutlets
2.2g
Net Carbs
46.1g
Protein
21.0g
Fat
0.7g
Fiber
386
Calories
Ingredients:
- 1/3 cup Parmesan Cheese (Grated)
- 1 teaspoon Salt
- 6 teaspoons Lemon Zest
- 1/2 teaspoon Black Pepper
- 6 tablespoons Light Olive Oil
- 1/4 cup Fresh Lemon Juice
- 32 oz, boneless, cooked (yield after skin removed) Turkey Cutlet
Directions:
Use the Atkins recipe to make Low Carb Wheat Bread; you will need 2 slices.
- Preheat oven to 350°F.
- 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.
- 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.
- In a large skillet, heat 2 tablespoons oil over medium-high heat hot. Add about one-third of the turkey cutlets to the skillet, making sure they do not touch each other. Cook cutlets 4-5 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 as a garnish.
