| | Directions | | Heat oven to 450 degrees F. In a shallow dish, whisk whites and mustard. In second dish, combine cheese, cornflake crumbs, salt and pepper. 2. Coat cutlets with egg white mixture, then cheese mixture. 3. Coat a large baking sheet with nonstick cooking spray. Transfer cutlets to prepared pan; spritz cutlets with nonstick cooking spray. 4. Bake cutlets at 450 degrees F for 5 minutes. Flip over; bake an additional 5 minutes. 5. Whisk dressing and vinegar until blended. In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated. 6. To serve: Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with extra dressing. Calories 285, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 166 mg, Sodium 858 mg, Carbohydrate 25 g, Fiber 2 g, Protein 30 g. |
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| Ingredients | | - |  | 2 egg whites |
| - | | 2 tablespoons Dijon mustard |
| - | | 4 tablespoons grated Parmesan cheese |
| - | | 1 cup cornflake crumbs |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1 pound thin-sliced turkey cutlets |
| - | | 3/4 cup bottled reduced-fat calorie blue cheese salad dressing |
| - | | 2 tablespoons cider vinegar |
| - | | 2 packages each) mixed salad (16 cups) (8 ounces packages) |
| - | | 1 strip bacon, cooked and crumbled |
| - | | 1 can sliced beets, drained and cut into strips (14.5 ounces can) |
| - | | 3 hard-cooked eggs, shelled and sliced |
| - | | 1 cup fat-free croutons |
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