Today I offer you one of those super quick and delicious recipes that, with just a few simple steps, will allow you to bring to the table a main course that is truly spectacular! Ingredients accessible to everyone, but strictly of quality, starting from the choice of white meat. I recommend buying free-range turkey breasts, not from intensive farms where drug treatment is now common practice. Therefore, always choose certified turkey breasts of certain origin, where the type of feeding and possibly treatment is also reported. Having made this necessary clarification, the rest is all downhill, because it will take very little time to make this succulent, rich, and nutritious dish. These are crispy breaded turkey breasts enriched with strips of sun-dried tomatoes, mozzarella, and a few spoonfuls here and there of fragrant basil pesto. Made almost as if they were a parmigiana, hence the name! They are a delight for the eyes and palate, you have to believe me! Those who know my cooking are well aware that I’m not a fan of meats, so much so that I must admit, I rarely propose recipes that feature them. However, I really want to recommend this one for the pleasantness it provides from the first bite! Rest assured, the whole family will appreciate it, even the younger and more demanding ones!
If you love easy, quick recipes with a tasty result, 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 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
- 7 oz breadcrumbs (preferably homemade)
- 9 oz mozzarella
- 3 oz sun-dried tomatoes in oil
- 2 oz Genoese pesto (basil)
- A few leaves basil
- as needed extra virgin olive oil
- 1 pinch salt
- as needed pepper
Tools
- 1 Cutting board
- 1 Meat tenderizer
- 2 Bowls
- 1 Fork
- 1 Baking tray
- 1 Baking paper
- Absorbent paper
- 1 Knife
Preparation
Take the turkey slices and lightly pound them on a cutting board with a meat tenderizer.
Prepare an egg wash in a deep dish with a pinch of salt and a grind of pepper, then dip the turkey slices in it.
Then coat them on both sides in the breadcrumbs, also slightly salted.
Place the cutlets on a baking tray lined with parchment paper, drizzle with some oil on top, and bake in a preheated static oven at 350°F for 10-12 minutes.
Meanwhile, cut the mozzarella into cubes and dry it with kitchen paper or use pizza mozzarella. Drain the sun-dried tomatoes from their oil, also pat them dry with paper towels, and cut into strips.
After 10 minutes of cooking, take the cutlets out and top them with the strips of sun-dried tomatoes.
Also add the mozzarella cubes on top and bake again at 350°F for another 10 minutes or until the mozzarella is melted. Remove from the oven and garnish with a few spoons of pesto and fresh basil leaves before serving.
Serve immediately.
And there you have it… the turkey cutlet parmigiana is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Turkey parmigiana can be stored in the fridge in suitable containers for refrigeration for up to 1-2 days.
Tips, notes, variations, and suggestions
🟣For an even crunchier and tastier breadcrumb coating, I recommend using homemade breadcrumbs, which is always more natural and coarse. Additionally, you can flavor it with herbs of your choice like fresh thyme, basil, mint, or chives, or lemon peels or seeds like white or black sesame, flax, or pumpkin and sunflower seeds (the latter chopped with a knife).
1. How to make turkey parmigiana lighter?
Use a homemade tomato sauce seasoned only with basil and a drizzle of raw oil instead of sun-dried tomatoes.
