This is so delish!  And you can use any kinds of veggies (broccoli, lima beans, zucchini,  artichokes, etc…) for the veggie bake- I happen to think cauliflower is underutilized and it goes perfectly with cheese.  I added the spinach (which also goes perfectly w/cheese) because this whole dish needed a bit more color.  Also feel free to experiement with different cheeses like gorganzola or gruyere.

And again, sorry for the lack of creativity in the presentation!  I just like to get it on the plate and dig in!  lol


Panko Crusted Turkey Cutlets with Sweet Chili Sauce and Cheesy Veggie Bake


Turkey Cutlets

1 package (contains 6 breasts) of turkey “scallopini” breasts  (I use the Shady Brook Farms brand
1 cup of panko bread crumbs (Japanese bread crumbs)
1 egg, beaten
1 teaspoon of water
Olive oil

Cheesy Veggie Bake

1 package of frozen cauliflower
1 cup of frozen spinach
1 cup of shredded cheddar cheese
¼ cup of milk
2 tablespoons of butter
¼ cup panko bread crumbs
Pinch of nutmeg (optional)


Preheat oven to 425 degrees.  

Defrost cauliflower in microwave according to package directions; set aside. 

In a large skillet, heat about 1/2 a cup of olive oil over medium heat.  Add bread crumbs to one shallow dish and in another shallow dish, beat egg with a teaspoon of water.  Generously salt and pepper the turkey breasts then one at a time, coat in egg first followed by the bread crumbs.  Place each breast in the heated olive oil and cook about 5 min per side, until the coating is golden brown and the meat juices run clear.  You may have to cook them in batches (I did three at a time) because if you crowd the pan they will not brown well.  Place cooked cutlets on a dish lined with paper towel to absorb some of the excess oil.

Note: Typically you fry foods like this in canola/veg/peanut oil as they have higher smoke points (the time where the oil begins to release clouds of smoke and has a very narrow window of time before it burns) however, olive oil is much healthier for you.  I just fry at a lower temperature but enough to crisp/brown the food.

Mash cauliflower as you would mashed potatoes (leave them kind of chunky).  Add the milk and one tablespoon of butter then combine.  Next add the frozen spinach (this does not have to be defrosted ahead of time as it will defrost in oven), cheese, salt/pepper and the nutmeg.  Mix thoroughly.

Transfer to a shallow baking dish then top with the ¼ cup of panko bread crumbs and the other tablespoon of butter (scatter pieces over top) and bake uncovered for about 15-20 min until brown and bubbly. 

Serve along side cutlets drizzled with sweet chili sauce (I get my sauce at Trader Joe’s but you can also find it in the Asian section of your grocery store).

If you have any cutlets leftover, make them into sandwiches using crusty wheat bread or your favorite flavored wrap.  Top with sliced fresh tomato and/or fresh spinach.

You can use the leftover veggie bake in an omelet or toss with pasta.

originally posted