Low Fat Italian Dressed Turkey Cutlets
|Fat free chicken broth||1 Tablespoon|
|Oat bran||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Egg beaters||8 Ounce (1 Carton)|
|Turkey breast cutlets||24 Ounce|
|Spaghetti||1 Can (10 oz) (1 Can)|
|Grated non fat mozzarella cheese||2 Cup (32 tbs)|
|Artichoke bottoms||14 Ounce, drained|
|Mushrooms||1 Can (10 oz), drained, rinsed|
Mix together oat bran and garlic powder; set aside.
Pour egg substitute onto a plate to use to coat turkey.
Dip turkey first into egg substitute mixture, then oat bran mixture to coat.
Cover and chill 30 minutes.
Coat a large skillet with non-fat cooking spray and place over medium heat until hot.
Cook the turkey cutlets in chicken broth about two or three minutes on each side.
Drain on paper towel.
Coat a 10 1/2 x 6 x 2-inch casserole dish with non-fat cooking spray.
Place the cutlets in the dish and pour the spaghetti sauce over the turkey.
Next sprinkle the mushrooms, artichoke bottoms, and finally the cheese on top.
Bake at 350°F.for 15-20 minutes or until the cheese is melted.