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Parmesan Turkey Cutlets with Roasted Tomatoes

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Recipe By Cathy Marschean-Spivak

It might not be tomato season, but roasting the little grape tomatoes we usually relegate to salads brings out their sweetness. This main dish pairs well with a crusty loaf of bread.

Nutrition Information per serving: 348 Calories, 14 g. Total Fat, 5 g. Saturated Fat, 119 mg. Cholesterol, 614 mg. Sodium, 4 g. Carbohydrate, 1 g. Dietary Fiber, 2 g. Sugar, 49 g. Protein

Makes 4 servings


  • 1 pint grape tomatoes, halved
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1¼ pounds turkey cutlets
  • ¼ cup cholesterol free egg substitute
  • ½ cup grated Parmesan cheese
  • ¼ cup coarsely chopped fresh basil


    1. Mix tomatoes, garlic, salt and pepper on baking sheet. Drizzle with 1 tablespoon oil, stirring to coat well. Spread tomato mixture into an even layer. Bake at 450°F for 15 minutes or until tomatoes are softened. Keep warm.
    2. Dip turkey cutlets into egg substitute and coat evenly with Parmesan cheese, shaking off excess.
    3. Heat oil in nonstick grill pan or skillet over medium high heat. Add turkey and brown on both sides for 5 minutes or until turkey is done.
    4. Stir the basil into the roasted tomatoes and spoon over turkey cutlets and serve immediately.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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