Preheat oven to 300°F/150°C. In a shallow bowl, mix grated Parmesan and breadcrumbs.
Bread cutlets by coating them with flour, dipping them in egg and coating them with the Parmesan and crumb mixture.
In a frying pan, heat butter and brown breaded cutlets.
In a baking pan, spread tomato sauce and arrange turkey cutlets in it. Top each cutlet with a slice of Sir Laurier d'Arthabaska cheese.
Bake in oven 15 to 20 minutes or until the cheese is melted.
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.
© Société des alcools du Québec, 2007
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