The asiago replaces Parmesan in the original recipe. You can use Parmesan if you want. Remember, it's important to use freshly grated not pre-grated cheese. From a local source. Low in fat! PS> I've also prepared this with boneless chicken breasts. If you want, the Italian seasoning can be replaced with one half teaspoon dried sage.

Ingredients

lb boneless turkey breast cutlets, pounded to 1/4-inch thickness↗1 lb
tablespoon Dijon mustard↗1 tablespoon
cups unseasoned breadcrumbs, finely ground↗1 1⁄4 cups
cup freshly grated asiago cheese or 1/2 cup parmesan cheese↗1⁄2 cup
teaspoons salt-free Italian herb seasoning↗1 1⁄2 teaspoons
teaspoon fresh ground black pepper↗1⁄4 teaspoon
egg whites (or 2 eggs)↗2
cooking oil

Step-by-step instructions

1
Place the oven rack in the top third of oven. Preheat oven to 425 degrees.
2
Set a wire rack on a baking sheet and lightly coat cutlets with oil.
3
Use a pastry brush and coat all sides of turkey breasts with the Dijon mustard.
4
In a shallow plate combine the breadcrumbs, asiago cheese, Italian herb seasoning and black pepper.
5
In another bowl whisk the egg whites until frothy and opaque.
6
Dip each turkey cutlet into the beaten egg then dredge in the breadcrumb mixture.
7
Coat the top of each cutlet with a light mist of oil.
8
Place cutlets on the wire rack and bake 40 minutes (original recipe states 25 minutes baking time) or until coating is golden and meat is no longer pink in the center.

Source: food.com

Original recipe ↗

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