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Categories:
olive oil garlic tomatoes fresh basil fresh parsley balsamic vinegar tomato paste sugar salt Italian-seasoned breadcrumbs Parmesan cheese freshly ground black pepper turkey breast cutlets all-purpose egg whites Mozzarella cheese parsley
Viewed: 38 - Published at: 8 years agoIngredients
- 2 1/2 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, un-drained
- 2 tablespoons chopped fresh basil, divided
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/4 teaspoon salt, divided
- 1/2 cup Italian-seasoned breadcrumbs
- 2 tablespoons grated fresh Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- 1 pound (1/4-inch-thick) turkey breast cutlets
- 1/4 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 1/4 cup (1 ounce) finely shredded part-skim mozzarella cheese
- Parsley sprigs (optional)
Method
- Heat 1/2 teaspoon oil in a small saucepan over medium heat. Add garlic; saute 30 to 45 seconds or until tender. Add canned tomatoes, 1 tablespoon basil, 1 tablespoon parsley, vinegar, tomato paste, sugar, and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
- Combine breadcrumbs, 1 tablespoon Parmesan cheese, 1 tablespoon basil, 1 tablespoon parsley, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Dredge 1 turkey cutlet in flour. Dip in egg white; dredge in breadcrumb mixture. Repeat procedure with remaining cutlets.
- Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add turkey; cook 4 to 5 minutes on each side or until cutlets are done. Leave turkey in pan and spoon 1/4 cup tomato sauce on top of each turkey cutlet. Sprinkle mozzarella and 1 tablespoon Parmesan cheese evenly over tops of cutlets. Remove pan from heat. Cover and let stand until cheese melts. Garnish with parsley, if desired.
