Turkey-Vegetable Parmesan Recipe

Name: Turkey-Vegetable Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, cut into 1/4-inch-thick rounds; 1 small zucchini, cut into 1/4-inch-thick rounds; Kosher salt; 3 tablespoons extra-virgin olive oil; 4 turkey cutlets (about 1 1/4 pounds); All-purpose flour, for dredging; 2 tablespoons unsalted butter; 2 plum tomatoes, chopped; 1/2 cup dry white wine; 1/4 cup roughly chopped fresh basil; 4 thin slices fresh mozzarella cheese; 1/4 cup grated parmesan cheese

Servings: persons

1 small eggplant, cut into 1/4-inch-thick rounds
1 small zucchini, cut into 1/4-inch-thick rounds
Kosher salt
3 tablespoons extra-virgin olive oil
4 turkey cutlets (about 1 1/4 pounds)
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 plum tomatoes, chopped
1/2 cup dry white wine
1/4 cup roughly chopped fresh basil
4 thin slices fresh mozzarella cheese
1/4 cup grated parmesan cheese

1
Preheat the broiler.
2
Season the eggplant and zucchini with salt.
3
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
4
Add the eggplant in one layer and cook until browned, about 2 minutes per side.
5
Transfer to paper towels.
6
Add another 1 tablespoon olive oil, then repeat with the zucchini.
7
Season the turkey with salt and dredge lightly in flour.
8
Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side.
9
Transfer to a plate.
10
Heat 1 tablespoon butter in the skillet.
11
Add the tomatoes; when they sizzle, add the wine and bring to a boil.
12
Add 1/4 teaspoon salt.
13
Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top.
14
Top with the mozzarella and parmesan.
15
Cut the remaining 1 tablespoon butter into pieces and add to the skillet.
16
Simmer until the turkey is cooked through, about 3 minutes.
17
Transfer to the broiler; cook about 1 minute.
18
Per serving: Calories 503; Fat 26 g (Saturated 10 g); Cholesterol 96 mg; Sodium 689 mg; Carbohydrate 17 g; Fiber 6 g; Protein 47 g
19
Photograph by Antonis Achilleos

664

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 12 ingredients. The key ingredients include: 1 small eggplant, cut into 1/4-inch-thick rounds, 1 small zucchini, cut into 1/4-inch-thick rounds, Kosher salt, 3 tablespoons extra-virgin olive oil, and more.

Yes, Turkey-Vegetable 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-Vegetable Parmesan

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