Savory Turkey Cutlets With Sauteed Vegetables

Ingredients:

• 8 thin turkey cutlets (about 1 lb.)
• 1/4 cup fat free cholesterol free egg substitute
• 12 whole grain seeded crackers, crumbled (about 2/3 cup)
• 4 Tbsp. Country Crock® Spread, divided
• 1 cup finely chopped carrots (about 2 medium)
• 1 cup finely chopped onion
• 1 cup finely chopped cremini or white mushrooms (about 4)
• 1 cup chopped zucchini
• 1/2 cup finely chopped celery (about 1 rib)
• 1 clove garlic, finely chopped
• 1/2 cup fat free reduced sodium chicken broth
• 1/4 to 1/2 tsp. finely chopped fresh rosemary OR 1/8 tsp. dried rosemary, crushed
• 1/8 tsp. ground black pepper

Directions:

1. Coat turkey with egg substitute, then cracker crumbs. Melt 1 tablespoon Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook 1/2 of the turkey, turning once, until turkey is thoroughly cooked, about 8 minutes. Remove turkey and keep warm. Repeat with 1 tablespoon Spread and remaining turkey.
2. Melt remaining 2 tablespoons Spread in same skillet and cook carrots, onion, mushrooms, zucchini and celery, stirring occasionally, until tender, about 5 minutes. Stir in garlic and cook 30 seconds. Add remaining ingredients. Cook, stirring occasionally, until heated through, about 2 minutes. Serve turkey with Vegetable Stuffing.

• See nutritional information for sodium content