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

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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


  • 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)


  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.
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