Homegrown Ontario Turkey Parmesan
Great as a sandwich, over spaghetti or on its own with an arugula salad, this dinnertime classic is sure to please even the tiniest of tastebuds. The Parmesan coating adds a flavourful crunch to Ontario turkey cutlets and melds nicely with your favourite tomato sauce and fresh melted mozzarella.
| 1/2 cup | Italian bread crumbs | 125 mL |
| 1/2 cup | grated Parmesan cheese | 125 mL |
| 1 lb | Homegrown Ontario turkey cutlets | 500 g |
| 1/2 tsp | salt | 2 mL |
| 1/2 tsp | cracked black pepper | 2 mL |
| 1 | egg, lightly beaten | 1 |
| 1 tbsp | olive oil, divided | 15 mL |
| 2 cups | warm tomato sauce | 500 mL |
| 3 oz | fresh mozzarella cheese, sliced | 75 g |
Preheat broiler to high.
In shallow bowl or pie plate, combine bread crumbs and Parmesan. Season turkey with salt and pepper. Dip turkey in egg and dredge in crumb mixture to coat both sides completely.
In a large non-stick skillet, heat half of the oil over medium-high heat. In batches, cook turkey on both sides until crisp and golden and cooked through, about 3 minutes per side. Transfer to paper towel-lined plate. Repeat with remaining oil and turkey.
Spread tomato sauce into the bottom of a 9-x13-inch (3 L) baking dish. Arrange turkey in single layer over top of sauce (they will overlap slightly). Top each with a slice of mozzarella.
Arrange dish about 4-inches (10 cm) from broiler. Broil until sauce is hot and cheese is browned, melted and bubbling, about 6 minutes. Serve immediately over cooked pasta, with a side salad or on a warmed ciabatta bun.
Makes 4 servings.
*Tip: Skip the seasoning step and wrap the turkey cutlet with prosciutto or Parma ham before dipping in the egg and crumb mixture for an interesting twist.
Per Serving: about 380 cal, 43 g pro, 15 g total fat (6 g sat fat), 20 g carb, 3 g fibre, 125 mg chol, 1210 mg sodium. %RDI: iron 20%, calcium 25%, vit A 15%, vit C 8%
Source: Homegrown Ontario (www.homegrownontario.ca)
