Turkey Milanese and Rice with Peas and Mushrooms

I couldn't come up with a catchy title for this easy weeknight meal blog post.  I wanted to make something that wasn't all in one pot or casserole dish.  I don't know, sometimes one simply wants a plate full of food. The turkey breast on sale offered a twist on a light protein.  Paired with the rice and roasted Brussel sprouts, this meal was actually company worthy!  Total dollar amount per serving (6), about $4!  I am telling you, plan your week around your local sale flyer and you can have variety and good food all week!

Items from the Shop 'n Save Sale Flyer:

Honeysuckle White Turkey Fillets
Hillandale large Eggs
DeLallo Bread Crumbs
Chicken Broth
White Mushrooms
Everyday Essentials Frozen Peas
Brussel Sprouts
DeLallo Olive Oil

Pantry Items:
butter
flour
lemon
rice
onion
garlic

Turkey Milanese
printable recipe

1 1/2 lb. turkey breast
1/2 c. flour
salt and pepper
3 eggs, beaten
1 c. Italian seasoned bread crumbs
3-4 T. olive oil
lemon wedges

Cut the turkey into 6 or more pieces.  With each one, layer between 2 sheets of waxed paper and pound with a mallet or heavy pan until 1/4" thick.  Repeat with all pieces.

In one shallow dish season the flour with salt and pepper.
In a second dish add the beaten eggs.
In a third dish place the bread crumbs.

Dredge each cutlet in the flour, shaking off excess.

Dip in egg and coat well.

Press into the bread crumbs and again, shake off excess.

Heat a few tablespoons of oil on medium high heat in a heavy skillet.  Add the cutlets, working in batches so no to crowd the pan, and cook 3-4 minutes per side until golden brown. 

Remove and set on a paper towel lined plate to remove any oil.
Serve with lemon wedges.

Rice with Peas and Mushrooms
printable recipe

1 cup quick cooking rice
2 c. Chicken Broth
1 T. butter
1 garlic clove, minced
1/2 onion, diced small
6-8 mushrooms, chopped
3/4 c. frozen peas

Melt butter in a medium saucepan.  Add onion and garlic.  Saute for 2-3 minutes until onion is soft.

Add the chopped mushrooms and dry rice.
Saute until mushrooms soften, stirring to coat rice with butter.

Add the broth.  Bring to a boil, reduce heat and simmer for 5-10 minutes until liquid is absorbed.
Add the peas during the last 3 minutes of cooking.