Herb-Crusted Turkey Cutlets with Sunny Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Cutlets with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Sunny Eggs

Enjoy tender turkey cutlets coated in a flavorful herb and breadcrumb crust paired with perfectly sunny-side-up eggs. This dish boasts a delightful crunch and rich, aromatic herbs, making it an invigorating meal any time of day.

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NUTRITION

334kcal
Protein
37.7g
Fat
9.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Cutlet

2 Large Eggs

1/4 cup Panko Breadcrumbs

3 tbsp Fresh Chopped Herbs (Basil, Thyme, Rosemary)

1/2 tsp Garlic Powder

2 sprays Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, fresh chopped herbs, garlic powder, salt, and pepper.

  • 3

    Pat the turkey cutlet dry and press both sides into the breadcrumb mixture, ensuring an even herb crust.

  • 4

    Place the coated turkey cutlet in the skillet and cook over medium heat for about 4-5 minutes per side, or until the internal temperature reaches 165°F and the crust is golden.

  • 5

    In a separate non-stick pan, cook the eggs sunny-side-up, seasoning with a pinch of salt and pepper, until the whites are set and the yolks remain runny.

  • 6

    Plate the herb-crusted turkey cutlet and gently place the sunny eggs on top or on the side. Serve immediately.

Herb-Crusted Turkey Cutlets with Sunny Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Cutlets with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Sunny Eggs

Enjoy tender turkey cutlets coated in a flavorful herb and breadcrumb crust paired with perfectly sunny-side-up eggs. This dish boasts a delightful crunch and rich, aromatic herbs, making it an invigorating meal any time of day.

NUTRITION

334kcal
Protein
37.7g
Fat
9.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Cutlet

2 Large Eggs

1/4 cup Panko Breadcrumbs

3 tbsp Fresh Chopped Herbs (Basil, Thyme, Rosemary)

1/2 tsp Garlic Powder

2 sprays Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, fresh chopped herbs, garlic powder, salt, and pepper.

  • 3

    Pat the turkey cutlet dry and press both sides into the breadcrumb mixture, ensuring an even herb crust.

  • 4

    Place the coated turkey cutlet in the skillet and cook over medium heat for about 4-5 minutes per side, or until the internal temperature reaches 165°F and the crust is golden.

  • 5

    In a separate non-stick pan, cook the eggs sunny-side-up, seasoning with a pinch of salt and pepper, until the whites are set and the yolks remain runny.

  • 6

    Plate the herb-crusted turkey cutlet and gently place the sunny eggs on top or on the side. Serve immediately.