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Turkey Parmigiana

main dish, poultry, low fat, turkey

1 pound turkey breast; sliced 1/4' thick
2 egg whites
2 tablespoons skim milk
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
2 teaspoons olive oil
1 cup chopped fresh tomatoes
1/2 teaspoon oregano
1/2 teaspoon sugar
1 dash garlic powder
1/2 cup chopped parsley

Pound turkey breast slices with a mallet to tenderize. Set aside. In a medium bowl combine the crushed cornflakes and Parmesan cheese. Pour egg whites into a small bowl, add milk and mix well. Combine the chopped tomatoes, oregano, sugar and garlic powder in a saucepan. Heat thoroughly (add a little water, if necessary). Heat olive oil in a nonstick skillet. Dip the turkey breasts in the egg mixture and then coat in the crumb mixture. Place in the skillet and brown on both sides. Add the tomato mixture and cook for approximately 20 minutes. Remove turkey from the skillet and place on warmed platter. Sprinkle with parsley and serve. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 240; Fat (grams) 5; Percent calories from fat 19; Percent polyunsaturated 4; Percent saturated 7; Percent monounsaturated 8; Cholesterol (milligrams) 99; Sodium (milligrams) 270; Protein (grams) 40; Carbohydrate (grams) 9; Fiber (grams) 1.5.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 269 Calories (kcal); 11g Total Fat; (37% calories from fat); 28g Protein; 14g Carbohydrate; 70mg Cholesterol; 310mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 5 meat, 2 vegetable servings. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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