260 g SELECTED VARIETIES
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.
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