Light Turkey Schnitzel

Directions

Heat oven to 200ºF. In a shallow dish or pie plate beat together egg whites and skim milk with a fork. Add 2 tablespoons flour, parmesan cheese, salt, if desired, black pepper, and nutmeg; mix well. Heat a large nonstick skillet over medium heat. Add butter and heat until butter sizzles. Place remaining 3 tablespoons flour in plastic bag. Add 2 turkey cutlets at a time to bag; shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add turkey to skillet. Cook the cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Transfer to a heat-proof serving platter; keep warm in oven. Repeat with remaining turkey and butter. After all the turkey is cooked, add fresh lemon juice and chicken broth, if desired to skillet; boil 1 to 2 minutes, stirring constantly and pour over the turkey.