• 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