Baked Parmesan Turkey Cutlets Recipes

BAKED TURKEY PARMESAN

Steps:

• Season the scaloppini evenly with 4 1/2 teaspoons salt.
• Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet.
• Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces.
• Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan.
• Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving.

TURKEY CUTLET PARMESAN

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Beat egg and milk together in a small bowl. Place breadcrumbs in a shallow dish. One at a time, dip turkey cutlets in the egg mixture then into the breadcrumbs until thoroughly coated, placing on a baking sheet as you go.
• Heat olive oil in a nonstick skillet over medium heat. Cook cutlets in the hot oil until well browned, 3 to 4 minutes a side. Place in a shallow casserole dish.
• Add sliced onion, red pepper, and mushrooms to the hot skillet. Cook until tender, about 5 minutes. Spoon the mixture on top of the cutlets.
• Pour the spaghetti sauce over and sprinkle with Parmesan cheese (as much or as little as you like). Bake for about 20 minutes.
• Top with mozzarella cheese and cook until cheese is melted and browned, about 5 minutes.
• Serve over hot pasta and enjoy.

GARLIC PARMESAN TURKEY CUTLETS RECIPE

Steps:

• Preheat the oven to 350. Heat the oil in a large skillet over medium heat.
• In a shallow dish or plate, whisk together the bread crumbs, parmesan, garlic powder, paprika, black pepper, and parsley. Dredge the turkey cutlets in the mixture, patting gently to coat both sides.
• Place the cutlets in the hot skillet and cook for 3-4 minutes on each side, or until golden brown. Move the browned cutlets to a baking sheet and place in the preheated oven. Bake 20-25 minutes, or until cooked through.

BAKED PARMESAN TURKEY CUTLETS

Steps:

• Lightly sprinkle both sides of the cutlets with salt and pepper and set aside.
• Garnish with fresh parsley, if desired. Serve with your favorite sides and enjoy.

PARMESAN CRUSTED TURKEY CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, sage, salt and pepper.
• Dip each cutlet into the eggs and then into the bread crumb mixture.
• In a large nonstick skillet, heat oil over moderately high heat.
• Add as many cutlets as will fit and cook until done.
• Keep warm while cooking the other cutlets.
• Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

PARMESAN-COATED TURKEY CUTLETS

Steps:

• Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.
• Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).
• Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.
• Serve with lemon wedges.