Skillet Turkey Parmesan

recipe
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.

Yield:

4 servings (serving size: 1 turkey cutlet and 1/4 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

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

Ingredients

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)

Preparation

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.