tablespoons flour, divided
tablespoons grated Parmesan cheese
teaspoon ground nutmeg
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
tablespoons fresh lemon juice, if desired
cup chicken broth, if desired
Heat oven to 200ºF.
In shallow dish or pie plate whisk together egg whites and milk. Add 2 tablespoons flour, cheese, pepper and nutmeg; mix well. Heat a large non-stick 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.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F 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.