Whole-wheat breadcrumbs maintain the flavor and natural juices of turkey while adding the goodness of whole grain.

Turkey is a popular meat in Italy, where they don't even celebrate a traditional Thanksgiv-ing like Americans do.

It's also gaining popularity in the United States as a year round menu item. After all, depending on how it's prepared, turkey is generally lower in calories and fat than other meats, such as beef. Yet it's big on taste.

This Milanese-style dish is no exception. The name denotes its roots are in Milan, Italy, where many flattened and breaded meats are called Milanese. By gently pounding the cutlets you ensure uniform cooking of all the pieces.

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The mustard and egg mixture helps the breadcrumbs adhere to the meat, and the mustard adds a pungent taste. By using whole-wheat breadcrumbs you get the goodness of whole grain. And the coating maintains the flavor and natural juices of the meat.

You can add a healthy and colorful garnish by cutting a red pepper into quarters. Remove the seeds, brush pieces lightly with extra virgin olive oil, place them in a small baking dish and roast in a hot oven while preparing the turkey. Top each cooked cutlet with a pepper chunk, add a side of roasted potatoes and serve a big serving of steamed broccoli and your meal is complete.

American Institute

for Cancer Research

Milanese Turkey Cutlets


•n Olive oil cooking spray

•n 2 large eggs

•n 4 1/4-pound turkey breast cutlets

•n 1/4 cup Parmesan cheese

•n 1 tablespoon dried Italian seasoning

•n 1 tablespoon spicy brown mustard

•n 1 cup whole-wheat breadcrumbs

•n Salt and freshly ground black pepper, to taste


Preheat oven to 375 degrees.

Coat baking dish with cooking spray.

Place cutlets between two sheets of plastic wrap. Pound cutlets with wooden mallet into slightly thin cutlets with uniform thickness. Remove from plastic and salt and pepper both sides.

Place breadcrumbs, cheese and seasoning in blender or food processor and pulse until well mixed and crumbs are fine. Place crumb mixture in shallow dish.

In shallow bowl, whisk together mustard and eggs.

Dip cutlets in egg mixture and then dredge in crumb mixture, ensuring that both sides are coated well. Carefully place cutlets on baking dish.

Bake about 20 to 25 minutes or until turkey is cooked through with internal temperature of 175 degrees.

Servings: 4

Nutrition information per serving: 260 calories, 5 g total fat (2 g saturated fat), 14 g carbohydrate, 36 g protein, 2 g dietary fiber, 230 mg sodium.


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