© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
Sprinkle salt and pepper on turkey cutlets. Cover and refrigerate.
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.
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.
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.
Total Calories 439
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 178 g
Sodium 896 mg
Total Carbohydrates 24 g
Protein 54 g