4 Turkey Breast Cutlets
Dozen Asparagus Spears Trimmed
4 Tablespoons Fat Free Cream Cheese
1 Clove Garlic Minced
2 Teaspoons Chopped Green Onion
1/4 Teaspoon Dried Tarragon
1/8 Teaspoon Pepper
1 Egg
2 Tablespoons Skim Milk
3/4 Cup Bread Crumbs
1/4 Cup Grated Parmesan Cheese
Flatten #turkey cutlets between waxed paper using a meat mallet or rolling pinto an even thickness.
#Boil asparagus to desired softness.
Place 3 asparagus spears on each cutlet and top with 1/4 of the cream cheese mixture.
Roll cutlets from shorter side and secure with toothpicks.
Combine egg and milk and mix well.
Combine #breadcrumbs and #Parmesan cheese on a plate and set aside.
Dip turkey rolls into egg #mixture then dredge in breadcrumbs.
Place in a #baking dish sprayed with nonstick cooking spray.
Bake at 375 degrees for 25-30 minutes or until turkey is no longer pink.
Makes 4 Servings
Serving size: 1 stuffed #cutlet
Nutrients per serving
Calories: 228
Total fat: 5 grams
Saturated fat: 2 grams
Cholesterol: 97mg
Sodium: 523 mg
Carbohydrate: 19 grams
Protein: 26 grams
Dietary fiber: 2 grams
You can #substitute with chicken breast if the turkey has been pardoned.
