Breaded Turkey Cutlets With Asiago - cooking recipe

Ingredients

1 lb boneless turkey breast cutlets, pounded to 1/4-inch thickness
1 tablespoon Dijon mustard
1 1/4 cups unseasoned breadcrumbs, finely ground
1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese
1 1/2 teaspoons salt-free Italian herb seasoning
1/4 teaspoon fresh ground black pepper
2 egg whites (or 2 eggs)
cooking oil

Preparation

Place the oven rack in the top third of oven. Preheat oven to 425 degrees.
Set a wire rack on a baking sheet and lightly coat cutlets with oil.
Use a pastry brush and coat all sides of turkey breasts with the Dijon mustard.
In a shallow plate combine the breadcrumbs, asiago cheese, Italian herb seasoning and black pepper.
In another bowl whisk the egg whites until frothy and opaque.
Dip each turkey cutlet into the beaten egg then dredge in the breadcrumb mixture.
Coat the top of each cutlet with a light mist of oil.
Place cutlets on the wire rack and bake 40 minutes (original recipe states 25 minutes baking time) or until coating is golden and meat is no longer pink in the center.