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Monday, May 13, 2013

Baked Rosemary Romano Roasted Turkey Cutlets

Whenever I bought turkey cutlets in the past, I always fried them.  This time, I decided save calories and cholesterol by baking them.  I don't have to tell you how the aroma of garlic and melting cheese filled the whole house.... These are easy to make, and very tasty!




1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons mayonnaise
4 turkey cutlets (about 1 lb)
1/4 cup plain panko bread crumbs
Freshly grated Romano cheese

  • Preheat oven to 375 degrees and grease a baking sheet
  • In a small bowl, stir together rosemary, salt, garlic powder and mayonnaise
  • Rinse and pat dry cutlets, place on baking sheet
  • Evenly spread herb/mayonnaise mixture on top of cutlets (on side facing up)
  • Sprinkle bread crumbs evenly over cutlets
  • Sprinkle Romano cheese over top
  • Bake 20-25 minutes, until cooked through and golden brown
-Queenie Cuisine

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