Baked Low-Fat Turkey Cutlets & Steamed Broccoli Spears

Have you ever had a day that was so busy you wondered how you were going to put a meal on the table for your family? That was mine today!

If you are trying to avoid fast food and eat more healthy, low-fat and low-calorie meals, there are solutions. This meal went from concept to table in 30 minutes and involves just a few simple ingredients. It is an extremely easy meal to prepare for the novice chef or a breeze for those who know their way around a kitchen.

The great thing about this recipe is you can use boneless, skinless chicken breasts, change the mustard, and/or add different spices to the bread crumbs - the choice is yours. Whatever you do, it will be extremely low-fat. This meal is about 1 gram of fat per serving.

Do yourself a favor! Avoid fast food, avoid frozen dinners and make Baked Low-Fat Turkey Cutlets today.

Ingredients

3 − 4 turkey cutlets (99% fat free breast meat) - my package came with three cutlets.
½ - ¾ cup seasoned bread crumbs
Dijon Mustard
½ teaspoon Kosher Salt
¼ teaspoon Freshly Ground Pepper
1 broccoli crown
2 tablespoons water

Directions

Preheat your oven to 400 degrees.

Gather your ingredients.

Dry the cutlets with a paper towel to remove any excess fluid from the package (there is no need to wash your cutlets).

Put ½ - ¾ a cup of seasoned bread crumbs on a plate. Add ½ teaspoon of Kosher Salt and ¼ teaspoon of freshly ground pepper to the bread crumbs. Stir with a fork to combine. (Be sure to taste the bread crumbs for seasoning. Just put a wet finger in the bread crumbs and taste.)

Brush a light layer of Dijon Mustard over the turkey cutlets. If you don't have a brush, use a knife.

Place the coated side of the cutlets on top of the seasoned bread crumbs and press down to coat the one side.

Brush the other side of the cutlet with Dijon Mustard.

Turn the cutlet over and coat the other side with the bread crumbs. Shake off the excess bread crumbs and place on a cookie sheet that has been lightly sprayed with cooking spray. Repeat with the remaining cutlets.

Place the cutlets in the oven and bake for 20 minutes.

Meanwhile wash your broccoli crown and place on a cutting board.

Remove the stem and discard.

 Divide the broccoli into spears by cutting through the various stems.

 Place the spears in a microwave safe bowl.

Cover with plastic wrap.

15 minutes into the baking of the cutlets, place the spears in the microwave oven and cook on high for 3 ½ to 4 minutes until the spears are tender. 

After 3 ½ minutes (which is how long I cooked mine), remove the bowl from the microwave oven and let it sit for 1 ½ - 2 minutes before serving. Be careful removing the plastic wrap as steam will have built up in the bowl. (Trust me, you don't want a steam burn - they really hurt. Yes, I know from experience!)

Remove the cutlets from the oven.

To serve, place the cutlet on a plate (with the side that was against the cookie sheet facing up). Cut the cutlet in half and serve with broccoli spears (lightly coated with freshly ground black pepper).