Wild Turkey Parmesan Recipe

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If you've ever had chicken parm or veal parm in an Italian restaurant – or better yet, eaten it on a hoagie roll for lunch – you know how good this dish can be. Well, it works just fine with cutlets from a turkey breast, too. Keep in mind you can use any tomato sauce here, not just mine.

Serves: 4-6
Prep time: 15 minutes
Cook time: 45 minutes

Sauce Ingredients:

• 1 cup chopped onions
• 2 tablespoons olive oil
• 2 garlic cloves, peeled and chopped
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• ½ cup red wine (optional)
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes
• A pinch of sugar
• Salt to taste

Turkey Ingredients:

• 4-8 turkey breast cutlets (about 1 ½ to 2 pounds total)
• Salt
• 2 beaten eggs
• 1 cup breadcrumbs
• ½ cup grated parmesan cheese
• ¼ cup olive oil
• ½ pound mozzarella cheese, sliced

Directions

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