Turkey Cutlets Parmigiana
Print Category Cutlets Thematic No thematic Source Métro Evaluation
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Ingredients
- ½ cup (125 mL) grated parmesan cheese
- ½ cup (125 mL) breadcrumbs*
- 4 4-oz. (120-g) turkey cutlets
- 1/3 cup (80 mL) flour*
- 2 eggs*, lightly beaten
- As needed butter*
- As needed Irresistibles organic canola oil*
- 3 cups (750 mL) Irresistibles Tomato and Basil,* heated
- 1 lb. (454 g) mozzarella cheese*, sliced
Preparation
- In a shallow dish, combine parmesan and breadcrumbs. Dredge turkey cutlets with flour, dip into beaten eggs, then breadcrumbs. Shake off excess. Lay on a rack for 10 minutes.
- Heat butter and oil in a big skillet over medium-high heat. Brown cutlets 1-2 minutes per side, then cook until juices run clear. In a shallow rectangular baking dish, spread half the spaghetti sauce.
- Over top, arrange cutlets and mozzarella, alternating them. Pour remaining spaghetti sauce all around. Bake until cheese browns.
Cook commentary
Servings: 4
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