Lemon and Parmesan Turkey Cutlets Recipe


Atkins Lemon and Parmesan Turkey Cutlets
2.2g
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

46.1g

Protein

21g

Fat

0.7g

Fiber

386.7cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/2 tsp BLACK PEPPER
  • 6 tsp Lemon Zest
  • 0 1/3 cup Parmesan Cheese (Grated)
  • 32 oz, boneless, cooked (yield after skin removed) Turkey Cutlet
  • 6 tbsp Light Olive Oil
  • 1 tsp SALT
  • 0 1/4 cup Fresh Lemon Juice
  • 2 servings

DIRECTIONS

Use the Atkins recipe to make Low Carb Wheat Bread; you will need 2 slices.
 
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve cutlets with lemon slices as a garnish.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.