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main course | turkey

Turkey Parmigiana

Prep Time: 15 minutes Cooking Time: 30 minutes 4 servings


Products Included In Recipe

Ingredients

1 package | 800 g Granny's Sea Salt & Cracked Black Pepper Turkey Breast, remove skin and cut breast into 4 thin cutlets approximately 1 cm (1/2”) thick
1/2 cups | 125 ml flour
2 cups | 500 ml breadcrumbs
3 eggs
3 tbsp | 45 ml olive oil
3/4 cup | 180 ml tomato sauce
2 tbsp | 30 ml fresh basil, thinly sliced
4 slices provolone cheese

Directions

Preheat oven to 400°F (200°C).
Mix tomato sauce with basil.
Put flour into a bowl.
Beat eggs in another bowl.
Put breadcrumbs in another bowl.
Taking one cutlet at a time, first dredge them in flour, them dip them in egg and then coat them with breadcrumbs.
Heat oil in a large frying pan to medium high. Fry each breaded cutlet until lightly browned on each side.
Lay each cutlet flat on a baking sheet lined with parchment. Top each one with 3 tablespoons of tomato sauce and sliced provolone.
Bake in the oven for about 15 minutes until the cheese is bubbling and the turkey is heated through. Serve with your choice of pasta.

Recipe courtesy of Chef Jason Wortzman
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