Turkey Parmesan

Great as a sandwich, over spaghetti or on its own with an arugula salad, this dinnertime classic is sure to please even the tiniest of tastebuds. The Parmesan coating adds a flavourful crunch to Ontario turkey cutlets and melds nicely with your favourite tomato sauce and fresh melted mozzarella.

 ½ cup (125 mL) Italian bread crumbs
 ½ cup (125 mL) grated Parmesan cheese
 1 lb (500 g) Ontario turkey cutlets
 1 tsp (2 mL) each, salt & cracked pepper
 1 egg, lightly beaten
 1 tbsp (15 mL) olive oil, divided
 2 cups (500 mL) warm tomato sauce
 3 oz (75 g) fresh Mozzarella cheese
Steps:
1

Preheat broiler to high.

2

In shallow bowl or pie plate, combine bread crumbs and Parmesan. Season turkey with salt and pepper. Dip turkey in egg and dredge in crumb mixture to coat both sides completely.

3

In a large non-stick skillet, heat half of the oil over medium-high heat. In batches, cook turkey on both sides until crisp and golden and cooked through, about 3 minutes per side. Transfer to paper towel-lined plate. Repeat with remaining oil and turkey.

4

Spread tomato sauce into the bottom of a 9-x13-inch (3 L) baking dish. Arrange turkey in single layer over top of sauce (they will overlap slightly). Top each with a slice of mozzarella.

5

Arrange dish about 4-inches (10 cm) from broiler. Broil until sauce is hot and cheese is browned, melted and bubbling, about 6 minutes. Serve immediately over cooked pasta, with a side salad or on a warmed ciabatta bun.

Cook's Notes:
6

Makes 4 servings

Skip the seasoning step and wrap the turkey cutlet with prosciutto or Parma ham before dipping in the egg and crumb mixture for an interesting twist.

Category

Ingredients

 ½ cup (125 mL) Italian bread crumbs
 ½ cup (125 mL) grated Parmesan cheese
 1 lb (500 g) Ontario turkey cutlets
 1 tsp (2 mL) each, salt & cracked pepper
 1 egg, lightly beaten
 1 tbsp (15 mL) olive oil, divided
 2 cups (500 mL) warm tomato sauce
 3 oz (75 g) fresh Mozzarella cheese

Directions

Steps:
1

Preheat broiler to high.

2

In shallow bowl or pie plate, combine bread crumbs and Parmesan. Season turkey with salt and pepper. Dip turkey in egg and dredge in crumb mixture to coat both sides completely.

3

In a large non-stick skillet, heat half of the oil over medium-high heat. In batches, cook turkey on both sides until crisp and golden and cooked through, about 3 minutes per side. Transfer to paper towel-lined plate. Repeat with remaining oil and turkey.

4

Spread tomato sauce into the bottom of a 9-x13-inch (3 L) baking dish. Arrange turkey in single layer over top of sauce (they will overlap slightly). Top each with a slice of mozzarella.

5

Arrange dish about 4-inches (10 cm) from broiler. Broil until sauce is hot and cheese is browned, melted and bubbling, about 6 minutes. Serve immediately over cooked pasta, with a side salad or on a warmed ciabatta bun.

Cook's Notes:
6

Makes 4 servings

Skip the seasoning step and wrap the turkey cutlet with prosciutto or Parma ham before dipping in the egg and crumb mixture for an interesting twist.

Turkey Parmesan