cup egg substitute or 2 eggs
cup Italian-seasoned dry breadcrumbs
(17.6-ounce) package JENNIE-O® Turkey Breast Cutlets
tablespoons olive oil
cloves garlic, peeled and halved
cups prepared spaghetti sauce
cups shredded mozzarella cheese
cup grated Parmesan cheese
fresh basil, if desired
Heat oven to 350°F.
In shallow dish, beat together eggs and milk. Place breadcrumbs in separate shallow dish. In recloseable plastic food storage bag, combine flour and pepper. Add turkey cutlets to bag, one cutlet at a time; shake to coat lightly. Dip in egg mixture, letting excess drip off; roll in breadcrumbs to coat lightly.
In large non-stick skillet, heat oil over medium heat. Add garlic; cook 1 minute. Push garlic to edge of skillet. Add turkey to skillet in batches. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Transfer cooked turkey to 13x9-inch baking dish. Repeat with remaining turkey.
Discard garlic; add spaghetti sauce to skillet. Simmer 2 minutes or until heated thoroughly. Spoon over turkey; top with mozzarella cheese and Parmesan cheese. Bake 15 minutes or until turkey is hot and cheese is melted.
Sprinkle with basil, if desired.