Today, I propose one of those super quick and delightful recipes that, with a few simple steps, will allow you to serve a truly spectacular main course! Ingredients accessible to everyone, but of course of high quality, starting with the choice of white meat. I recommend purchasing free-range turkey, not from intensive farms where drug treatments are the norm. So, always choose certified turkey breasts with a known origin, where the type of feeding and possibly treatment is indicated. Having made this important clarification, the rest is all downhill because it will really take very little to make this succulent, rich, and nutritious dish. These are crunchy breaded turkey breasts enriched with strips of sun-dried tomatoes, mozzarella, and a few tablespoons here and there of fragrant basil pesto. Made almost like a parmigiana, hence the name! They are a delight for the eyes and the palate, believe me! Those who know my kitchen know well that I am not a meat lover, so much so that I must admit, I rarely propose recipes that feature it. However, I highly recommend this one because of the pleasantness that comes from the first taste! Be sure that the whole family will appreciate it, even the youngest and most demanding!
If you love easy, quick, and tasty recipes, also try these ideas:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 540.05 (Kcal)
- Carbohydrates 30.95 (g) of which sugars 2.42 (g)
- Proteins 38.28 (g)
- Fat 28.99 (g) of which saturated 10.22 (g)of which unsaturated 10.75 (g)
- Fibers 2.65 (g)
- Sodium 1,206.29 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 4 slices turkey breast
- 2 eggs
- 1¾ cups breadcrumbs (preferably homemade)
- 9 oz mozzarella
- 2.8 oz sun-dried tomatoes in oil
- 1.8 oz Genoese pesto (basil)
- A few leaves basil
- to taste extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Meat tenderizer
- 2 Bowls
- 1 Fork
- 1 Baking tray
- 1 Parchment paper
- Paper towels
- 1 Knife
Preparation
Take the turkey slices and gently pound them on a cutting board with a meat tenderizer (fig. 1).
Prepare an egg batter in a deep dish with a pinch of salt and a dash of pepper, and dip the turkey slices in it (fig. 2).
Then coat them on both sides with breadcrumbs, which are also slightly salted (fig. 3).
Place the cutlets on a baking tray lined with parchment paper, drizzle some oil on top, and bake in a preheated static oven at 350°F for 10′-12′(fig. 4).
Meanwhile, cut the mozzarella into cubes and dry it with kitchen paper towels. Drain the sun-dried tomatoes from their oil, cut them into strips, and also pat them dry with paper towels (fig. 5).
After 10 minutes of cooking, take the cutlets and top them with the strips of sun-dried tomatoes (fig. 6).
Add the mozzarella cubes on top and bake again at 350°F for another 10‘ or until the mozzarella is melted. Remove from the oven and before serving the turkey parmesan, top with a few tablespoons of pesto and fresh basil leaves.
Serve immediately.
And voilà…the turkey parmesan cutlets are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The turkey parmesan can be stored in the fridge in suitable refrigeration containers for a maximum of 1-2 days.
Tips, notes, variations, and suggestions
🟣For an even crunchier and more delicious breading, I recommend using homemade breadcrumbs, which are always more natural and coarse. In addition, you can flavor it with your choice of aromatic herbs such as fresh thyme, basil, mint, or chives, or lemon zest or seeds like white or black sesame, flax, or pumpkin and sunflower seeds (these last ones chopped with a knife).
