Crunchy Turkey Cutlet Salad

July 10, 2009

Ingredients

• 3 oz turkey
• 1/4 cup cornflakes
• 2 tbsp Mango Dressing
• 1 cup cubed yams
• 4 cups romaine lettuce
• 1/8 cup shredded coconut
• 1/8 cup brown sugar
• 1/4 cup curry powder
• 1 egg white
• 1/4 cup mango juice
• 2 cups potatoes and carrots

Preparation

1. Defrost OJ concentrate and mix with 2 tsps of minced garlic. Refrigerate for 2 hours (can do the night before).
2. Combine crushed corn flakes, shredded coconut, brown sugar and curry powder into a bowl.
3. In another bowl, beat egg whites until foamy. Dip cutlet in egg whites, then press on each side in the cornflake mixture.
4. Preheat oven to 375 degrees.
5. While oven is heating up, cut yams into cubes.
6. Place a 3-ounce cutlet on a baking sheet covered with tinfoil and non-stick cooking spray.
7. On a second sheet, put 1 cup of cubed yams on tinfoil sprayed with non-stick cooking spray.
8. Place both sheets in the oven. Cook yams for 10 to 15 minutes and the cutlet for 20 minutes.
9. Chop up romaine lettuce and your choice of veggies.
10. Cut up the cooked cutlet and combine with lettuce and veggies.
11. Top with mango dressing. Make by combining a 1/2 cup of lite mayo, 1/4 cup of mango juice and 1/4 cup of mango chutney.

Tags: Cooking, Recipes, Food, Lunch

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