© 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 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.
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