Turkey Cutlets Parmesan
This classic dish is usually smothered in cheese, with deep-fried breaded turkey. This lighter version is just as delicious.
Serves: 6Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 1 egg white
- ¼ cup dry breadcrumbs
- ⅛ tsp. ground black pepper
- 4 Tbsp. grated Parmesan cheese, divided
- 6 turkey cutlets (4 oz. each)
- 2 Tbsp. olive oil
- 1 can (15 oz.) no-salt tomato sauce
- 1 tsp. dried Italian seasoning
- ½ cup finely shredded part-skim mozzarella cheese
- 12 oz. whole-wheat spaghetti, cooked and drained
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In shallow bowl, beat egg white until foamy. On plate, combine breadcrumbs, pepper, and 2 tablespoons Parmesan. Dip the turkey cutlets into the egg white, then into the breadcrumb mixture, turning to coat.
- In large saucepan, heat olive oil over medium heat. Add turkey cutlets; brown on both sides, about 2–3 minutes per side. Place in prepared baking dish. Add tomato sauce and Italian seasoning to saucepan; bring to a boil.
- Pour sauce over cutlets in baking pan and top with mozzarella cheese and remaining 2 tablespoons Parmesan. Bake for 25–35 minutes or until sauce bubbles and cheese melts and begins to brown. Serve hot with pasta.