Herb-Breaded Turkey Cutlets with Mushrooms

Look for whole-wheat Italian bread crumbs, which are flavored with herbs, in the natural-foods section of your supermarket or at a health-food store. Or use plain whole-wheat bread crumbs and add any combination of dried basil, marjoram, thyme, and rosemary. (The South Beach Diet Supercharged)

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Step 1

Coat turkey cutlets with two-thirds of the garlic and lightly season with salt and pepper.

Step 2

In a large shallow bowl, whisk together egg and milk. Spread bread crumbs on a large plate.

Step 3

Dredge cutlets in egg mixture, then dredge both sides lightly in bread crumbs, pressing to make sure the crumbs stick.

Step 4

Coat a large nonstick skillet with cooking spray and heat over medium heat. Cook cutlets, in batches if necessary, until lightly browned and crisp, about 2 minutes per side. Transfer to a plate, sprinkle with 2 tablespoons of the parsley, and loosely cover with foil to keep warm.

Step 5

Add oil to the skillet and heat over medium-high heat. Add mushrooms, remaining garlic, and remaining 2 tablespoons parsley. Season lightly with salt and pepper. Cook, stirring, until mushrooms are tender, about 4 minutes. Remove the pan from the heat.

Step 6

Transfer cutlets to 4 plates and top with warm mushrooms.