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Turkey Francese

‐1/2 cup parmesan cheese, grated
‐1/4 cup fresh parsley, chopped
‐1/4 cup skim milk
‐1 cup liquid egg substitute (egg whites)
‐1 lb. Skinless turkey breast, cut into cutlets
‐1/2 cup Chablis (or chardonnay) wine
‐1/2 cup chicken stock

‐Mix parmesan cheese and parsley
‐Mix eggs and milk together. Dip cutlets into milk &egg mixture and then into cheese and then back into milk & egg mixture.
‐Coat non‐stick pan with cooking spray and heat until hot but not smoking. Saute cutlets until brown on each side. Remove from pan when cooked and keep warm.
‐Reduce heat to low and add wine to scrape up brown bits in pan; Add chicken stock and allow to summer until slightly thickened.

(4‐ 4 oz servings)
Calories‐ 244kcals;
Carbohydrates‐ 3 grams;
Protein‐ 40 grams;
Fat‐ 4 grams;
Cholesterol: 82mg;
Fiber‐ 0 grams;
Calcium‐ 204mg


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