2 c Buttermilk, lowfat
2 ts Worcestershire
2 ts Mustard
1/2 ts Cayenne
1/2 Onion, small, sliced thin
1 Garlic clove, sliced thin
1 1/2 lb Turkey breast cutlets
3/4 c Bread crumbs
Salt and pepper
1/2 Gravy recipe
Combine the buttermilk, worcestershire, mustard, and
cayenne in a shallow baking dish. Stir in the onion
and garlic and add the turkey cutlets, turning to
coat. Cover and refrigerate for at least 4 hours, or
Preheat the oven to 350. Spread the bread crumbs on a
baking sheet and toast for about 5 minutes, until
lightly browned. Transfer to a plate and season with
salt and pepper.
Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs,
shaking off the excess. Coat a large nonstick skillet
with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through
and golden, about 3 minutes per side. Transfer to a
platter, cover loosely with foil, and keep warm. Wipe
out the skillet and repeat with more spray and the
remaining turkey. Serve hot, spooning gravy over the
top. Serve perhaps with dumplings or spaetzle.