ingredients
2      egg whites
2    tablespoons   Dijon mustard
4    tablespoons   grated Parmesan cheese
1    cup   cornflake crumbs
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    pound   thin-sliced turkey cutlets
3/4   cup   bottled reduced-fat calorie blue cheese salad dressing
2    tablespoons   cider vinegar
2    packages  (8 ounces each) mixed salad (16 cups)
1    strip  bacon, cooked and crumbled
1    can  (14.5 ounces) sliced beets, drained and cut into strips
3      hard-cooked eggs, shelled and sliced
1    cup   fat-free croutons
directions
Heat oven to 450 degrees F. In a shallow dish, whisk whites and mustard. In second dish, combine cheese, cornflake crumbs, salt and pepper.
Coat cutlets with egg white mixture, then cheese mixture.
Coat a large baking sheet with nonstick cooking spray. Transfer cutlets to prepared pan; spritz cutlets with nonstick cooking spray.
Bake cutlets at 450 degrees F for 5 minutes. Flip over; bake an additional 5 minutes.
Whisk dressing and vinegar until blended. In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated.
To serve:
Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with extra dressing.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 285, Fat, total (g) 7, chol. (mg) 166, sat. fat (g) 2, carb. (g) 25, fiber (g) 2, pro. (g) 30, sodium (mg) 858, Percent Daily Values are based on a 2,000 calorie diet