This works well with pasta and also makes a good hot sub or a wrap.
1 # Turkey Cutlets
1 Cup Flour
½ Egg Beaters – beat in 1 T. water
1 Cup Seasoned Dry Bread Crumbs (Progresso)
If cutlets are thick pound out slightly, season w/ salt & pepper.
Season flour w/ ½ t. salt, ½ t. pepper, ½ t granulated garlic, & pinch of cayenne.
Set up counter with 3 bowls for the breading procedure.
Dredge a seasoned cutlet in flour, shake off excess, dip in egg, shake off excess, coat with bread crumbs (press the crumbs into the cutlets for a good coating). Repeat to bread all cutlets. Set aside while making sauce.
1 Medium Onion, chopped
5 oz. mushrooms, sliced
3-4 cloves garlic, minced
1 28 oz. can San Marzano whole tomatoes (any brand, I look for low sodium content)
1 jar Francesco Rinaldi ‘no salt added’ tomato sauce
Dry basil, oregano, red pepper flakes
Saute onion in 1 T. olive oil for 1 minute. Add mushrooms, cook 4 minutes. Add garlic, 1 t. each oregano, basil, and pepper flakes. Cook 1 minute. Add the juice from the canned tomatoes (careful that the steam does not burn you). Crush the tomatoes in your hand into the sauce. Cover and simmer for 7 minutes. Add jarred sauce, simmer for 10 minutes.
FRYING THE CUTLETS
Heat ½ inch of vegetable oil in sauté pan until hot (drop a small bit of bread crumbs in to see if it begins to fry). Fry cutlets for 2-3 minutes on each side until brown. Do this in batches, do not crowd pan. When done, move to plate lined w/ paper towel.
Coat bottom of casserole pan w/ tomato sauce, arrange cutlets in a single layer, top each cutlet with sauce (no need to drown cutlets in sauce, save left over sauce to serve along side) Bake uncovered at 350 for 20 minutes (or until bubbly). Sprinkle w/ low fat shredded mozzarella mixed with a bit of grated parmesan. Serve w/ Whole wheat pasta.