Parmesan Turkey Paillards with Asparagus Penne Gratinee

By Cherrie Camilleri
Culinary Setting
Boneless Breast


1 lb asparagus, ends trimmed, cut in 2" pieces

1 c whole milk

1 tbsp butter

1 tbsp flour

6 oz creamy Gorgonzola, crumbled

8 oz penne, cooked al dente

1/3 c bread crumbs, toasted

1/3 c Parmesan cheese, grated

4 eggs

3/4 c Parmesan cheese, grated

4 5-oz TURKEY BREAST CUTLETS, slightly lbed

As needed seasoned flour

As needed olive oil

As needed fresh herbs sprigs


Quickly steam asparagus pieces just until tender. Drain and hold.

Simmer milk in a sauce pan, remove from heat and hold.

In a medium saucepan, melt butter, whisk in flour and continue to cook the roux for two minutes. Whisk in warm milk and stir until slightly thickened. Add Gorgonzola and blend until cheese melts and sauce is almost smooth.

Add penne and asparagus and mix well, coating all surfaces. Season to taste.

Transfer to a buttered baking dish. Sprinkle with bread crumbs and 1/3 cup Parmesan cheese.

Bake for 25 minutes in a preheated 400 degree F. oven.

Beat eggs, add 3/4 cup Parmesan cheese. Dredge cutlets in flour. Dip turkey cutlets in egg mixture, coating both sides.

For Service: Saute coated cutlets until turkey is cooked and golden and reaches an internal temperature of 170 degrees F.

Serve one turkey cutlet with 1/4 of the Asparagus Penne Gratinee. Garnish with fresh herbs sprigs.

Nutrition Facts

Total Calories 720

Calories from Fat 310

Total Fat 34 g

% Daily Total Fat 52

Saturated Fat 18 g

% Daily Saturated Fat 90

Cholesterol 375 g

% Daily Cholesterol 125

Sodium 1270 mg

% Daily Sodium 53

Total Carbohydrates 35 g

% Daily Total Carbohydrates 12

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 5 g

Protein 66 g

% Daily Protein 40

% Daily Vitamin C 15

% Daily Calcium 60

% Daily Iron 30