Turkey Parmesan Recipe

Name: Turkey Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 turkey breast slices; 1 1/3 c. seasoned bread crumbs; 1/3 c. Parmesan cheese; 3 eggs, well beaten; 1 tsp. salt; 1/4 tsp. white pepper; 8 oz. can tomato sauce; 6 slices Mozzarella cheese; olive oil; 1/4 c. hot water

Servings: persons

6 turkey breast slices
1 1/3 c. seasoned bread crumbs
1/3 c. Parmesan cheese
3 eggs, well beaten
1 tsp. salt
1/4 tsp. white pepper
8 oz. can tomato sauce
6 slices Mozzarella cheese
olive oil
1/4 c. hot water

1
Pound the turkey breast slices; set aside.
2
Mix bread crumbs and Parmesan cheese; set aside.
3
Combine eggs, salt and pepper. Coat turkey breast slices with bread crumb mixture, then dip into egg mixture and back into bread crumb mixture.
4
Place coated turkey breast slices on wax paper.
5
Let stand 20 to 30 minutes, turning several times.
6
Heat oil in skillet over medium heat.
7
Fry turkey breast slices in oil until golden brown on both sides.
8
Add 1/4 cup hot water to pan.
9
Cover and cook slowly about 30 minutes until tender.
10
Arrange turkey breast slices in baking dish.
11
Pour 2 spoons tomato sauce on each breast slice.
12
Place a slice of Mozzarella cheese over sauce.
13
Bake in 400u00b0 oven about 10 minutes until cheese is melted.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 turkey breast slices, 1 1/3 c. seasoned bread crumbs, 1/3 c. Parmesan cheese, 3 eggs, well beaten, and more.

Yes, Turkey Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Parmesan

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