Preheat oven to 450 degrees. In a shallow dish combine cornflake crumbs, spices, and parmesan. In another shallow dish combine egg whites and mustard; whisk. Coat turkey cutlets with egg mix and dip into cornflake mix.
Coat a large baking sheet with cooking spray and transfer cutlets to pan. Coat cutlets. 5 minutes per side.
Whisk vinegar and dressing. In salad bowl, toss lettuce, 1/2 cup dressing and bacon bits until coated. Slice cutlets into thin strips.
On each plate, put 2-1/2 cups dressed salad. Divide beets, meat, eggs and croutons among the 6 plates. Drizzle remaining dressing on each.