Title: Turkey Schnitzel
Categories: Poultry
Yield: 4 Servings
| 1 | c | FINELY CHOPPED BREAD CRUMBS |
| 1/4 | ts | DRIED TARRAGON, CRUSHED |
| 1/4 | ts | DRIED THYME, CRUSHED |
| 1 | lb | TURKEY SLICES |
| 3 | tb | FLOUR |
| 2 | | EGG WHITES, BEATEN |
| 2 | ts | MARGARINE |
| 2 | ts | OLIVE OIL |
| 1/8 | ts | SALT |
| 1/2 | ts | FRESH GROUND PEPPER, BLACK |
| 1 | | JUICE OF ONE LEMON |
COMBINE BREAD CRUMBS, TARRAGON, AND THYME. SPREAD ON A PLATE. PLACE FLOUR
AND EGG WHITES ON SEPARATE PLATES. DREDGE TURKEY PIECES FIRST IN FLOUR,
THEN IN EGG WHITES AND FINALLY IN BREAD CRUMBS. PLACE BREADED TURKEY ON A
CLEAN PLATE AND PLACE IN THE REFRIGERATOR FOR 30 MINUTES. IN A LARGE
SKILLET, HEAT ONE TEASPOON EACH OF MARGARINE AND OLIVE OIL. COOK HALF THE
TURKEY AT A TIME OVER MEDIUM HIGH HEAT, UNTIL BROWNED ON BOTH SIDES AND
COOKED THROUGH. SRINKLE WITH SALT AND PEPPER. REMOVE FROM PAN AND KEEP
WARM. REPEAT WITH REMAINING TURKEY AND OIL AND MARGARINE. SRINKLE TURKEY
WITH LEMON JUICE BEFORE SERVING. EACH SERVING = 231 CALORIES, 7 g FAT, 29 g
PROTIEN, 11 g CARBO, 58 mg CHOL, 227 mg SODIUM. (28% CALORIES FROM FAT)