Turkey Cutlets Parmigiana

Turkey Cutlets Parmigiana
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:33 Total Time


Add all
  • 1/2 cup
    (125 mL)

    grated parmesan cheese

  • 1/2 cup
    (125 mL)


  • 4 x 4 oz
    (4 x 120 g)

    turkey cutlets

  • 1/3 cup
    (80 mL)


  • 2

    eggs, lightly beaten

  • as needed butter

  • as needed organic canola oil

  • 3 cups
    (750 mL)

    tomato and basil sauce, heated

  • 1 lb
    (454 g)

    mozzarella cheese, sliced


In a shallow dish, combine parmesan and breadcrumbs.

Dredge turkey cutlets with flour, dip into beaten eggs, then breadcrumbs.

Shake off excess. Lay on a rack for 10 minutes.

Heat butter and oil in a big skillet over medium-high heat.

Brown cutlets 1-2 minutes per side, then cook until juices run clear.

In a shallow rectangular baking dish, spread half the spaghetti sauce.

Over top, arrange cutlets and mozzarella, alternating them. Pour remaining spaghetti sauce all around.

Bake until cheese browns.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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