School Foodservice Turkey Parmesan

Culinary Setting
Boneless Breast


18-3/4 lbs RAW TURKEY BREAST, skinless, boneless

2 lbs eggs, slightly beaten

2 c cold water

1 Gallon dry bread crumbs

2 Gallons + 1-1/3 c tomato juice

1 Gallon + 1/4 c tomato puree

2-2/3 tbsp Worcestershire sauce

1-1/3 tbsp garlic powder

1-1/3 tbsp dried thyme leaves

1-1/3 tbsp dried sweet basil leaves

2 tbsp salt

8 oz unsalted butter or margarine

4 oz hydrogenated shortening

4-3/4 lbs Parmesan cheese, grated

100 (3/4-oz) slices Mozzarella cheese


Turkey Prep

Slice turkey into 3-ounce portions. Pound to an even 1/4-inch thickness.

Beat eggs and water together. Dip turkey cutlets into egg mixture. Place on wire rack to drain.

Coat cutlets with bread crumbs. Place on large trays (do not overlap). Cover and refrigerate.

Tomato Sauce

In a 5-gallon steam-jacketed kettle, combine tomato juice, puree, Worcestershire sauce, garlic powder, thyme, basil, salt, butter or margarine.

Bring to a boil. Reduce heat and simmer for 10-15 minutes.


Over medium heat, sauté coated turkey, using shortening as needed. Cook about 2 minutes per side, until brown on each side.

Place sautéed turkey in a single layer into 12x18x2½ pans. Cover with hot tomato sauce. Sprinkle Parmesan cheese evenly over the top.

Place sliced Mozzarella cheese atop each turkey portion.

Heat in a preheated 425 degree F oven until heated through and internal temperature of turkey cutlet reaches 160 degrees F.

Serve immediately.

Nutrition Facts

Total Calories 380

Calories from Fat 140

Total Fat 16 g

% Daily Total Fat 25

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 130 g

% Daily Cholesterol 43

Sodium 883 mg

% Daily Sodium 37

Total Carbohydrates 19 g

% Daily Total Carbohydrates 6

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 5 g

Protein 37 g

% Daily Protein 25

% Daily Vitamin C 25

% Daily Calcium 40

% Daily Iron 15