Turkey Cutlet Parmesan Recipe
The taste of this turkey cutlet parmesan has played on my mind so much that I seldom go for any another recipe of turkey cutlet parmesan. No other ingredient will make turkey cutlet parmesan taste so awesome than poultry. It is the perfect choice for side dish. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
6 ounces spaghettini or thin spaghetti
1 medium-size zucchini, quartered lengthwise and sliced 1 inch thick
1 medium-size yellow squash, quartered lengthwise and sliced 1 inch thick
1/4 cup olive oil
4 turkey cutlets, 1/4 inch thick
1 large egg, lightly beaten
2/3 cup plain orflavored dry bread crumbs
1/4 teaspoon black pepper
1 jar (1 pound 12 ounces) marinara sauce
2 cups shredded mozzarella cheese (8 ounces)
Directions
Preheat the oven to 400° F.
Begin cooking the spaghettini according to package directions in a large kettle of boiling water over moderately high heat.
After 6 minutes, add the zucchini and yellow squash and cook, uncovered, for 1 minute.
Drain, run under cold water, and drain well again.
Transfer the pasta and vegetables to a greased 13" x 9" x 2" baking dish.
Add 1 tablespoon of the oil and toss well.
Dip the cutlets into the egg, then dredge in the bread crumbs, shaking off any excess.
Sprinkle with the pepper.
Heat the remaining 3 tablespoons oil for 1 minute in a 10-inch skillet over moderately high heat.
Add the turkey cutlets and brown for 1 minute on each side.
Arrange the cutlets in a single layer on top of the pasta and vegetables, cover with the marinara sauce, and sprinkle with the cheese.
Bake, uncovered, for about 20 minutes or until the sauce is bubbling and the cheese has melted.
Begin cooking the spaghettini according to package directions in a large kettle of boiling water over moderately high heat.
After 6 minutes, add the zucchini and yellow squash and cook, uncovered, for 1 minute.
Drain, run under cold water, and drain well again.
Transfer the pasta and vegetables to a greased 13" x 9" x 2" baking dish.
Add 1 tablespoon of the oil and toss well.
Dip the cutlets into the egg, then dredge in the bread crumbs, shaking off any excess.
Sprinkle with the pepper.
Heat the remaining 3 tablespoons oil for 1 minute in a 10-inch skillet over moderately high heat.
Add the turkey cutlets and brown for 1 minute on each side.
Arrange the cutlets in a single layer on top of the pasta and vegetables, cover with the marinara sauce, and sprinkle with the cheese.
Bake, uncovered, for about 20 minutes or until the sauce is bubbling and the cheese has melted.
