Turkey Cutlet Parmesan

By Diana Rattray

Updated 10/30/18

Chicken Parmigiana
Carl Tremblay / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
664 Calories
33g Fat
40g Carbs
52g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 664
% Daily Value*
Total Fat 33g 42%
Saturated Fat 13g 63%
Cholesterol 217mg 72%
Sodium 1802mg 78%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 16%
Protein 52g
Calcium 490mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We're all familiar with Chicken Parmesan, where a chicken cutlet is breaded and fried until golden, then topped with a rich tomato sauce and gooey mozzarella cheese. But what about replacing the chicken with turkey? This poultry swap will maintain the original recipe's texture and appearance but will bring a slightly different flavor to the dish. An ideal dinner choice when you have eaten so much chicken you feel like you are going to start clucking.

This recipe calls for a jar of prepared spaghetti sauce, but if you prefer to make your own you can simply add dried basil and oregano to canned tomato sauce. For a slight twist on a classic, sauteed onion, bell pepper, and mushrooms are spooned on top of the cutlets before covered with sauce and cheese. Perhaps this is a way to sneak some vegetables into your kids' diets! This dish is best served alongside pasta.

Ingredients

  • 1 egg
  • 1/2 cup milk
  • 1 cup bread crumbs (seasoned)
  • 1 1/2 pounds turkey meat (4 cutlets)
  • 2 tablespoons olive oil
  • 1 small onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1/2 cup mushrooms (sliced)
  • 1 (16-ounce) jar tomato sauce
  • Garnish: Parmesan cheese
  • 8 ounces mozzarella (sliced or shredded)

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

  2. 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.

  3. Heat olive oil in a non-stick 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.

  4. 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.

  5. Pour the spaghetti sauce over and sprinkle with Parmesan cheese (as much or as little as you like). Bake for about 20 minutes.

  6. Top with mozzarella cheese and cook until cheese is melted and browned, about 5 minutes.

  7. Serve over hot pasta and enjoy!