Title: Fried Turkey Cutlets
Categories: Poultry Lowcal
Yield: 6 Servings

2	c	Low-fat buttermilk (1%)
2	ts	Worchestershire sauce
2	ts	Dry mustard
1/2	ts	Cayenne pepper
1/2	sm	Onion, thinly sliced
1	cl	Garlic, thinly sliced
1 1/2	lb	Turley breast cutlets
3/4	c	Fresh plain bread crumbs
		Salt and pepper to taste
1/2	x	Recipe Three-Mushroom Gravy

1. Combine the buttermilk, worchestershire sauce, dry mustard, and cayenne pepper in a shallow nonreactive baking dish. Stir in the onion and garlic and add the cutlets, turning to coat. Cover and refrigerate for at least 4 hrs. or overnight. 2. Preheat the oven to 350F. Spread the bread crumbs on a baking sheet and toast for about 5 mins., until lightly browned. Transfer to a plate and season with salt and pepper. 3. Drain the cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with olive oil cooking spray and warm over moderately high heat. Add 1/3 of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 mins. per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat the process with more olive oil spray and the remaining cutlets. 4. Transfer the turkey to warmed plates. Spoon the Three-Mushroom Gravy on top and serve.

Nutritional info: (one serving) calaories: 234, protein: 34 gm, carbohydrate: 17 gm, chlesterol: 72 mg, total fat: 3.7 gm, Saturated fat: 1 gm

Source: Food & Wine magazine, April, 1995

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