Milanese Turkey Cutlets, from the American Institute for Cancer Research


In their ongoing efforts to promote lifestyle choices that are healthier and that reduce one's risk of developing certain cancers, the American Institute for Cancer Research joined forces with author Dana Jacobi to create healthy, nutricious dishes such as this recipe for Milanese turkey cutlets.

Turkey isn't just for Thanksgiving anymore. Being a meat that is typically lower in calories and fat than beef is a good reason to start turning to turkey more often than once per year.

The AICR recommends supplementing this dish by adding

… a healthy and colorful garnish by cutting a red pepper into quarters. Remove the seeds, brush pieces lightly with extra virgin olive oil, place them in a small baking dish and roast in a hot oven while preparing the turkey. Top each cooked cutlet with a pepper chunk, add a side of roasted potatoes and serve a big serving of steamed broccoli and your meal is complete.

Milanese Turkey Cutlets

  • Olive oil or canola oil cooking spray
  • 4 (1/4 lb.) turkey breast cutlets
  • Salt and freshly ground black pepper to taste
  • 1 cup whole-wheat breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 Tbsp. dried Italian seasoning
  • 1 Tbsp. spicy brown mustard (Dijon may be substituted)
  • 2 large eggs


Preheat oven to 375 degrees.

Coat baking dish with cooking spray.

Place cutlets between two sheets of plastic wrap. Gently pound cutlets with wooden mallet or rolling pin into slightly thin cutlets with uniform thickness. Remove from plastic and salt and pepper both sides.

Place breadcrumbs, cheese and seasoning in blender or food processor and pulse until well mixed and crumbs are fine. Place crumb mixture in shallow dish.

In shallow bowl, whisk together mustard and eggs.

Dip cutlets in egg mixture and then dredge in crumb mixture, ensuring that both sides are coated well. Carefully place cutlets on baking dish.

Bake about 20-25 minutes or until turkey is cooked through with internal temperature of 175 degrees.

Makes 4 servings.

Per serving: 260 calories, 5 g total fat (2 g saturated fat), 14 g carbohydrate, 36 g protein, 2 g dietary fiber, 230 mg sodium.

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