Skillet Turkey Parmesan

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 6.0g
  • Saturated fat: 1.9g
  • Protein: 36.5g
  • Carbohydrate: 25.1g
  • Cholesterol: 77mg
  • Iron: 2.8mg
  • Sodium: 872mg
  • Calories from fat: 18%
  • Fiber: 2.8g
  • Calcium: 135mg

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

  1. 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.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Skillet Turkey Parmesan Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy