Parmesan Turkey Breast Cutlet with Marinara Sauce

Culinary Setting
Cooking Style
Boneless Breast


1 tbsp each salt and white pepper

50 (6 oz each) TURKEY BREAST CUTLETS, pattied dry

18 large eggs

1 Pint (2 percent) milk

2 tbsp minced fresh oregano

2 tbsp minced fresh thyme

3 lbs dried breadcrumbs

9 lbs canned whole tomatoes

3/4 c olive oil

1/3 c minced garlic

To Taste black pepper, freshly ground

3/4 c chopped fresh basil

6 tbsp chopped fresh parsley

1-1/2 lbs Parmesan Cheese, grated

As needed fresh basil for garnish


Turkey Cutlet

Sprinkle salt and pepper on turkey cutlets. Cover and refrigerate.

Breading Procedure

Combine eggs and milk in shallow container and mix with wire whip.

In another shallow container, mix minced herbs with bread crumbs.

Dip turkey cutlets in eggwash and then in breadcrumbs. Coat well and refrigerate at least 30 minutes.

Marinara Sauce

Squeeze the seeds from the tomatoes into a small sieve, discard seeds and save all juices. Dice the tomatoes small.

Heat olive oil in a large sauce pan and add the garlic. Sauté over moderate heat for a minute or so, but do not brown. Add the strained juice from the tomatoes.

Add diced tomatoes and simmer over moderate heat until the sauce starts to thicken.

Add pepper. Remove from the heat.

Stir in basil and parsley.

Assembly and Service

Bake turkey in a preheated 350 degrees F convectional oven for 8 minutes.

Top each cutlet with 1/2 ounce Parmesan cheese and finish in oven for 3 more minutes or until light brown and the internal temperature reaches 160 degrees F.

To Portion: Place Turkey Parmesan on plate and top with 2 ounces Marinara sauce.

Garnish with fresh basil.

Nutrition Facts

Total Calories 439

Total Fat 13 g

Saturated Fat 4 g

Cholesterol 178 g

Sodium 896 mg

Total Carbohydrates 24 g

Protein 54 g