Ingredients
1 1/2 lb turkey cutlets
3 garlic cloves, minced
Salt
Freshly ground black pepper
1 large egg, lightly beaten
2 tblsp 1% milk
1 cup whole-wheat herb-flavored Italian bread crumbs
4 tblsp chopped parsley
1 tblsp extra-virgin olive oil
1 lb buttom mushrooms, trimmed and quartered
Preparation
Coat turkey cutlets with two-thirds of the garlic and lightly season with salt and pepper. In a large shallow bowl, whisk together egg and milk. Spread bread crumbs on a large plate. Dredge cutlets in egg mixture, then dredge both sides lightly in bread crumbs, pressing to make sure the crumbs stick. Coat a large nonstick skillet with cooking spray and heat over medium heat. Cook cutlets, in batches if necessary, until lightly browned and crisp, about 2 minutes per side. Transfer to a plate, sprinkle with 2 tblsp of the parsley, and loosely cover with foil to keep warm. Add oil to the skillet and heat over medium-high heat. Add mushrooms, remaining garlic, and remaining 2 tblsp parsley. Season lightly with salt and pepper. Cook, stirring, until mushrooms are tender, about 4 minutes. Remove the pan from the heat. Transfer cutlets to 4 plates and top with warm mushrooms.
