Wild Turkey Parmesan Recipe
This Wild Turkey Parmesan Recipe is total comfort food.
Serve this Wild Turkey Parmesan Recipe with pasta or on a roll. (Holly A. Heyser photo)
February 26, 2020
By Hank Shaw
Print Recipe
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
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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
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Directions
To make the sauce, heat the olive oil in a pot and cook the onions, stirring occasionally, until they are soft. Add the garlic and cook another minute. Add the tomato paste, mix well and cook, stirring often, until the paste darkens to a brick color. Add the crushed tomatoes, wine, salt, red pepper flakes, sugar, and herbs. Mix well and simmer on low heat. Start with turkey breast slices about ½-inch thick. Put the turkey between two pieces of plastic wrap and pound the slices with a meat mallet, rubber mallet or empty wine bottle until they are about ¼ inch thick. Mix the cheese and breadcrumbs. Salt the turkey, dip the cutlets into the beaten eggs and then dredge in the breadcrumb mixture. Heat the ¼ cup of oil in a large pan and fry the turkey over medium-high heat until golden on both sides, about 6-8 minutes per piece. While the turkey is cooking, heat the oven to 375 degrees. Get a wide, shallow casserole pan and coat the bottom with some sauce. Arrange the cooked turkey cutlets on the sauce in one layer. Put some more sauce on top, then cover each cutlet with mozzarella cheese slices. Bake until the cheese just starts to brown on the edges, about 12 minutes. Serve with pasta or on a roll.
