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Crispy Turkey Cutlets With Green Bean Salad

Crispy Turkey Cutlets With Green Bean Salad
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Serves 4| Hands-On Time: | Total Time:



  1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
  2. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
  3. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside.
  4. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere.
  5. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side.
  6. Serve the turkey with the bean salad and lemon wedges.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 448
  • Fat 22g
  • Sat Fat 3g
  • Cholesterol 151mg
  • Sodium 873mg
  • Protein 37g
  • Carbohydrate 28g
  • Sugar 3g
  • Fiber 4g
  • Iron 4mg
  • Calcium 79mg
What does this mean? See Nutrition 101 .

Quick Tip

Green beans
When trimming green beans, you need to remove only the stem end.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.