TURKEY CUTLET PARMESAN

 

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Backstory

This recipe is relatively simple to make and the best part is it only requires one pan. If you have worked all day and have only a few minutes to throw something together you will find that cheating is the best answer. I bought a large can of Hunts brand diced tomatoes and a bag of Pictsweet onions (found in the freezer section). You can't tell the difference between fresh and the cheat.

Ingredients

  • 1 pound plum tomatoes (or 1 large can diced tomatoes if in hurry)
  • 1 medium onion (or 1/4 bag of Pictsweet frozen onions)
  • 1/4 cup unseasoned breadcrumbs
  • 1/2 cup grated parmesan cheese (divided)
  • 1 1/4 teaspoon basil (divided)
  • 3/8 teaspoon pepper (divided)
  • 1/2 teaspoon salt
  • 1 egg
  • 4 turkey cutlets
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small can tomato sauce
  • 1/2 cup grated mozzarella cheese

Directions

  • Coarsely chop the tomatoes and the onion.
  • Or skip step and cheat :)
  • In a shallow bowl, combine breadcrumbs, 1/4 cup of the parmesan, 1/4 teaspoon of the basil, 1/8 teaspoon pepper and salt.
  • In another shallow bowl, beat the egg.
  • Dip the turkey cutlet in the beaten egg, then dredge in the breadcrumb mixture.
  • In a large skillet, warm 2 tablespoons of the oil over medium high heat until hot but not smoking. Add the cutlets and cook until browned on each sides - about 3 minutes per side.
  • Remove the turkey to a plate and cover loosely to keep warm.
  • Add the remaining tablespoon of oil to the skillet.
  • Add the onion and garlic and cook till onions are translucent.
  • Add the chopped tomatoes, tomato sauce, remaining basil and pepper.
  • Bring the sauce to a boil over medium heat.
  • Return the turkey to the skillet and sprinkle with mozzarella and remaining 1/4 cup parmesan.
  • Reduce heat, cover and simmer until cheese is melted.

Categories: Main Dish  Poultry  Stove 
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