Ingredients

• 2 cups panko or plain dried bread crumbs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon poultry seasoning
• 4 turkey cutlets (about 1/2 inch thick)
• 4 tablespoons canola oil, divided

Preparation

1. Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
2. Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
3. Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
4. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

4

Notes, Tips & Suggestions:

A Bobby Flay Recipe

SOURCE: Hellmann's®