Crunchy Turkey Cutlets

Amanda Carlson July 10, 2009

Ingredients

• 3 oz turkey cutlet
• 1 tsp extra virgin olive oil
• 1 tsp minced garlic
• 2 cups spinach
• 1 cup yams
• 1 container OJ concentrate
• 1 cup cornflakes
• 1/8 cup shredded coconut
• 1/2 tsp brown sugar
• 1/2 tsp curry powder

Preparation

1. Defrost OJ concentrate and mix with 2 teaspoons 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. Over medium heat, saute 1 teaspoon of extra-virgin olive oil and 1 teaspoon of minced garlic for 10 seconds.
10. Add 2 cups of raw spinach to the mix and saute until the leaves are wilted. Season with salt and pepper.

Tags: Dinner, Cooking, Recipes

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