Herbed Turkey Cutlet with Sweet Potatoes and Salad yields: 4 servings fat per serving: 10g calories per serving: 450

ingredients

• ½ cup 1% milk with added calcium & vitamins A & D
• 4 tablespoons Dijon mustard
• ½ cup oats, dry
• 2 teaspoons ground sage
• 2 teaspoons rosemary, dried
• 4 turkey cutlets, raw (3 ounces each)
• ¾ cup sour cream, reduced fat
• 4 medium sweet potatoes, orange, fresh
• 4 tablespoons applesauce, canned
• 8 cups salad, field greens
• 4 small red tomatoes, fresh
• ½ cup Italian dressing, fat-free
• 2 ounces grated Parmesan cheese topping, reduced fat

preparation

• Preheat oven to 350 degrees F. Lightly coat a shallow baking pan or sheet with cooking spray.
• In a bowl, mix together milk and 2-½ tablespoons of the mustard. In a separate bowl, mix the oats, sage, and rosemary.
• Dredge turkey cutlet first in the milk mixture, then in the oat mixture to coat evenly.
• Bake for 10 to 15 minutes, or until oats are crisp and turkey is cooked through.
• In a small bowl, mix sour cream and remaining 1-½ tablespoon of mustard. Season with black pepper, to taste.
• Drizzle sour cream mixture over the cooked turkey to serve, or use as a dipping sauce.
• While turkey is cooking, prepare sweet potato and salad.
• Scrub potatoes and wrap each loosely with a paper towel. Microwave on high setting for 12 to 16 minutes or until soft, turning over after 8 minutes. Serve with margarine.
• Prepare salad with washed mixed greens and tomato wedges tossed with dressing.

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