Breaded Turkey Breast Sandwich

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1 Lb turkey breast fillets
  • 1 Cup all purpose flour
  • vegetable oil , for frying
  • 1/2 Cup yellow cornmeal
  • 4 whole wheat pitas , cut in half
  • 4 Romaine lettuce leaves
  • 1 tomatoes , sliced
  • 1 1/4 Tbsp mustard
  • 4 Tbsp ketchup
  • 4 Tbsp sweet relish
Place turkey fillets between two sheets of wax paper and pound lightly with a mallet or other heavy flat object until very thin. Set aside. Combine flour with salt and pepper to taste in a shallow dish. Heat .5 inch of oil in a heavy, deep skillet. When oil is hot, dip turkey fillets in a bowl of water, then dredge in flour mixture. Pat both sides of turkey with cornmeal. Fry turkey about 5 minutes, turning once, until golden brown on both sides. Drain fillets on paper towels. Season with salt and pepper to taste. Serve fillets in pitas with lettuce, tomato and condiments.
Calories
580 Cal
Fat
9.5 g
Carbs
86 g
Protein
38 g
Fiber
7.7 g
Sugar
10 g
Cholesterol
67 mg
Sodium
750 mg


Nutrients

Fiber     7.7 g
Fat     9.5 g
Sugar     10 g
Carbs     86 g
Protein     38 g
Calories     580 Cal

Fats

Fat, Poly     2.7 g
Fat, Mono     2.7 g
Fat, Sat     2.3 g
Fat, Trans     0 g
Fat, Percent     15 %

Vitamins

Vitamin, K     45 mcg     38 %
Vitamin, A     2300 IU     75 %
Vitamin, B12     0.3 mcg     14 %
Niacin     11 mg     69 %
Riboflavin     0.5 mg     35 %
Vitamin, C     13 mg     15 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.7 mg     46 %
Vitamin, E     1 mg     6.5 %
Panto, Acid     1.4 mg     28 %
Choline     31 mg     5.6 %
Thiamin     0.7 mg     57 %

Minerals

Calcium     52 mcg     5.2 %
Phosphorus     390 mg     56 %
Magnesium     96 mg     23 %
Copper     0.4 mcg     40 %
Fluoride     3 mcg     76 %
Zinc     3.4 mg     31 %
Cholesterol     67 mg     1.1 %
Sodium     750 mg     50 %
Selenium     69 mcg     130 %
Manganese     1.5 mg     21 %
Potassium     640 mg     14 %
Iron     6.2 mg     77 %