Turkey Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 people
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Calories
475 kcal
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Course
Main Course
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Cuisine
Italian
Turkey Parmesan
Description
Turkey Parmesan starts with turkey breast cutlets which are pounded thin to ensure quick, even cooking. The cutlets are seasoned, then dipped in beaten eggs and coated with a blend of fresh Parmigiano-Reggiano cheese and breadcrumbs before frying in olive oil until they develop a crispy crust. Meanwhile, a tomato sauce is prepared by sautéing onions and garlic, adding tomato paste to deepen the flavor, then simmering crushed tomatoes with wine, fresh oregano or herbs, red pepper flakes, and a pinch of sugar.
The cooked cutlets are layered with slices of mozzarella and topped with the rich tomato sauce, combining creamy, savory, and slightly spicy notes. This layering results in a comforting dish where the tender turkey contrasts with the crispy coating and the lush tomato and cheese topping. The wine adds a subtle complexity to the sauce.
Turkey Parmesan serves well as a main dish alongside pasta, rice, or a simple salad, offering a classic dinner option that is both flavorful and satisfying without relying on heavy breading or frying. The homemade sauce enriches the overall dish, adding moisture and depth of flavor to the meat.
Ingredients
SAUCE
- 1 cup onion minced
- 2 tablespoons olive oil
- 2 garlic peeled and minced, cloves
- 1 tablespoon tomato paste
- crushed tomatoes 28-ounce can
- 1/2 cup red wine or white wine
- 2 tablespoons oregano chopped fresh or basil or parsley
- 1/2 teaspoon red pepper flakes
- sugar a pinch
- salt to taste
TURKEY
- 4 turkey breast cutlet about 1 1/2 to 2 pounds total, or pheasant breast cutlet, to 8
- salt
- 2 egg lightly beaten
- 1 cup breadcrumbs
- 1/2 cup Parmigiano-Reggiano cheese freshly grated
- 1/4 cup olive oil
- 1/2 pound mozzarella cheese sliced
Instructions
- Make the sauce first. Heat the olive oil in a medium pot and saute the onions, stirring occasionally, until they are soft and translucent, about 6-8 minutes. Add the garlic and cook another minute. Add the tomato paste, mix well and cook for 3-4 minutes, stirring often. You want the tomato paste to darken to a brick color.
- Add the can of crushed tomatoes, the wine, the salt, red pepper flakes, sugar and the herbs. Mix well and let this simmer gently while you finish the dish.
- Start with slices of turkey breast about 1/4 to 1/2 inch thick. It doesn't matter too much how large the slices are, as you can cut them into serving pieces after you pound them flat. Put the slices between two pieces of plastic wrap, then pound them flat; I like mine between 1/8 and 1/4 inch thick.
- Mix the parmigiano cheese with the breadcrumbs. Salt the turkey well, dip into the beaten eggs and then dredge in the breadcrumb-cheese mixture. Heat the 1/4 cup of olive oil in a large pan and fry the turkey cutlets over medium-high heat until golden on both sides, about 6 to 8 minutes.
- While the turkey is frying, preheat the oven to 375°F. Find a casserole pan (9x13 is a good size) and lay down a layer of sauce. Put the cooked turkey cutlets on the sauce in one layer. Lay down a little more sauce, then cover each cutlet with the mozzarella cheese. Bake in the oven until the mozzarella just starts to brown on the edges, about 12 to 14 minutes. Serve with spaghetti or in a hoagie roll.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 137mg | 46% |
| Sodium | 583mg | 24% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 365mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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