Turkey Parmigiana

1 egg
1 tablespoon water
1/2 cup seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1-1 1/2 pounds uncooked turkey breast
1 cup spaghetti sauce
1 cup shredded part-skim mozzarella cheese
cooked egg noodles

Preheat oven to 400 F. Spray a baking dish with non-stick spray.

In a shallow bowl, beat egg with water. In a second bowl, combine breadcrumbs and Parmesan
cheese. Slice turkey breast into 1/2 inch thick slices. Dip slices in beaten egg then into crumbs.
Place on greased baking dish. Bake 8-10 minutes. Pour spaghetti sauce over cutlets, top with
shredded mozzarella cheese. Bake an additional 8-10 minutes or until internal temperature of the
thickest cutlet is at least 165 F. Serve over cooked egg noodles. Recipe serves 4.

VARIATION – Smokey Portabella Mushroom and Turkey:

Prepare turkey cutlet as above. Bake first 8-10 minutes. Place slices of portabella mushrooms on
turkey cutlets and a slice of smoky Gouda cheese. Substitute spaghetti sauce with 1 cup
cream-of-mushroom soup (dilute soup before hand with equal parts milk). Bake additional 8-10
minutes or, once again, until internal temperature of thickest turkey cutlet reaches at least 165 F.
Serve on a bed of noodles, cooked rice, or pilaf.

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