February 13, 2010

Turkey Parmesan

I bought some turkey cutlets at the grocery store last week, but I couldn't decide what I wanted to make with them. Finally I came across a recipe for Turkey Parmesan, made exactly like Chicken Parmesan except for obviously using turkey.  I thought it tasted just as good, if not better, and we really couldn't tell that it was turkey.

Turkey Parmesan

4 turkey cutlets
1 egg, beaten
3/4 cup Italian breadcrumbs
1 tbs chili powder
3 tbs grated Parmesan cheese
1 tsp garlic powder
1 tbs Zatarain's seasoning
6 slices mozzarella or Swiss cheese
2 cups homemade spaghetti sauce(jarred sauce is a sin in my family!)
8 oz. whole wheat pasta

Preheat oven to 350 degrees.  Heat large non-stick skillet over medium heat. Melt enough margarine to coat the bottom--approximately 3 tbs. Place beaten egg in one bowl; in another bowl, mix breadcrumbs, chili powder, Parmesan cheese, garlic powder,  and Zatarain's seasoning until combined.  

Dip each turkey cutlet into egg and then breadcrumb mixture, coating each side.  Cook in skillet for 6 minutes per side.  Continue cooking 4-5 minutes longer on each side, until turkey is cooked through and no longer pink.  

Meanwhile, cook pasta according to package directions. Place turkey cutlets in a greased 9" x 13" dish.  Top each cutlet with spaghetti sauce and a slice of cheese.  Bake uncovered for 10-15 minutes, until cheese is melted.  Serve remaining spaghetti sauce over pasta.

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