- 1 pound turkey breast cutlets
- salt and pepper
- 1 cup soft bread crumbs
- 2/3 cup fresh Parmesan cheese
- several parsley leaves
- 1 teaspoon dried leaf basil
- 1 tablespoon Creole mustard or a spicy brown mustard
- 2 eggs
Using a flat meat mallet or rolling pin, gently pound cutlets between sheets of plastic wrap to thin slightly. Lightly sprinkle both sides of cutlets with salt and pepper.
Pulse bread crumbs, cheese, parsley, and basil in a food processor or chopper until crumbs are fine. Combine bread crumb mixture in a pie plate or shallow bowl. In another bowl, whisk together the mustard and eggs.
Dip cutlets in egg mixture then dredge in the bread crumb mixture. Place cutlets on prepared baking dish.
Bake for 20 to 25 minutes, depending on thickness, or until turkey is no longer pink inside. Temperature should reach 170° on an instant read thermometer.
Serve with baked potatoes or buttered pasta and your favorite vegetable side dish. Serves 4.
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