Skillet Turkey Parmesan

Oxmoor House
This dish uses a quick pasta sauce made with canned tomatoes, garlic, and fresh herbs. You can substitute a good quality bottled pasta sauce for the homemade one if you're short on time.
4 servings (serving size: 1 turkey cutlet and 1/4 cup sauce)


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2 1/2 teaspoons olive oil, divided
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, un-drained
2 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh parsley, divided
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon salt, divided
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
1 pound (1/4-inch-thick) turkey breast cutlets
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1/4 cup (1 ounce) finely shredded part-skim mozzarella cheese
Parsley sprigs (optional)


Prep: 10 Minutes
Cook: 25 Minutes

Heat 1/2 teaspoon oil in a small saucepan over medium heat. Add garlic; sauté 30 to 45 seconds or until tender. Add canned tomatoes, 1 tablespoon basil, 1 tablespoon parsley, vinegar, tomato paste, sugar, and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Combine breadcrumbs, 1 tablespoon Parmesan cheese, 1 tablespoon basil, 1 tablespoon parsley, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Dredge 1 turkey cutlet in flour. Dip in egg white; dredge in breadcrumb mixture. Repeat procedure with remaining cutlets.

Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add turkey; cook 4 to 5 minutes on each side or until cutlets are done. Leave turkey in pan and spoon 1/4 cup tomato sauce on top of each turkey cutlet. Sprinkle mozzarella and 1 tablespoon Parmesan cheese evenly over tops of cutlets. Remove pan from heat. Cover and let stand until cheese melts. Garnish with parsley, if desired.

Created date

March 2010

Nutritional Information

Calories 306
Fat 6.0 g
Satfat 1.9 g
Protein 36.5 g
Carbohydrate 25.1 g
Cholesterol 77 mg
Iron 2.8 mg
Sodium 872 mg
Caloriesfromfat 18 %
Fiber 2.8 g
Calcium 135 mg