- Defrost OJ concentrate and mix with 2 teaspoons of minced garlic. Refrigerate for 2 hours (can do the night before).
- Combine crushed corn flakes, shredded coconut, brown sugar and curry powder into a bowl.
- In another bowl, beat egg whites until foamy. Dip cutlet in egg whites, then press on each side in the cornflake mixture.
- Preheat oven to 375 degrees.
- While oven is heating up, cut yams into cubes.
- Place a 3-ounce cutlet on a baking sheet covered with tinfoil and non-stick cooking spray.
- On a second sheet, put 1 cup of cubed yams on tinfoil sprayed with non-stick cooking spray.
- Place both sheets in the oven. Cook yams for 10 to 15 minutes and the cutlet for 20 minutes.
- Over medium heat, saute 1 teaspoon of extra-virgin olive oil and 1 teaspoon of minced garlic for 10 seconds.
- Add 2 cups of raw spinach to the mix and saute until the leaves are wilted. Season with salt and pepper.
↧
Crunchy Turkey Cutlets
↧