2 packages turkey cutlets (I used
Shadybrook Farms brand, 4 per package)
1 egg, beaten with a teaspoon of water
1 1/2 cups whole wheat bread crumbs
1 tsp garlic powder
Coarse sea salt/pepper
Nonstick cooking spray (I use grapeseed oil)
1/4 cup chopped flat leaf parsley (optional)
Preheat oven 375. You will need two shallow dishes. One for the egg wash (beaten egg and water) and one for the bread crumbs.
Sprinkle a little salt, pepper, and the garlic powder over the cutlets. Spray cookie sheet with the nonstick cooking spray. Dip cutlets, one at a time, into the egg wash shaking off the excess, dredge in the bread crumbs and place on to the cookie sheet. Drizzle each one with a tiny bit of olive oil.
Bake for about 20-30 minutes until nicely browned and meat is no longer pink, turning over once about halfway through.
6 large russet potatoes, peeled and cut into cubes
1 tsp unsalted butter
*1/2 cup 2% or nonfat milk
1 cup low fat Greek yogurt
Coarse sea salt/pepper to taste
In a large pot, boil potatoes until tender. Drain and return to pan. Add butter and mash together until the butter is melted. Next add the milk and combine until all the liquid is absorbed. Next, mix in the Greek yogurt, salt & pepper.
*If you prefer thinner mashed potatoes you can add more milk. Don't add the milk until after the Greek yogurt because the yogurt will thin them out a bit more. If they are still too thick then add more milk until desired consistancy. I also like to leave some chunks in my mashed potatoes so I never whip them but feel free to if you like them that way.
I had leftover gravy from the roasted chicken dinner I had made two days before. Below is that recipe and I included subsitutions if you are making it from straight chicken stock instead of roast drippings.
1/2 cup roasted chicken (or turkey) drippings, drained of pieces of fat/bones, etc..
2 cups low salt chicken stock
2 tbsp flour
Coarse sea salt/pepper
In a medium saucepan, bring the drippings to a boil. Whisk in the flour, making sure all of the lumps are dissolved. Next add the chicken stock and bring to a boil. Gravy should thicken. Add a dash of salt and some freshly ground black pepper. If gravy is too thin, add a little bit more flour. If too thick, add more chicken stock (or water if you run out of stock). Drain in case there are any flour lumps.
If you don't have pan drippings, use 2 tablespoons of butter. Let melt and add the flour to make a roux. Follow the rest of the above steps.
Putting it all Together
Once cutlets are done, place on a plate. Top with about 2 tablespoons of mashed potato and drizzle with the gravy. You can garnish with chopped flat leaf parsley if you like.