Saturday, February 26, 2011

February 26: Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella

2 tablespoons olive oil ( lighter than EVOO), plus some for shallow frying
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
   Salt and freshly ground black pepper
3 to 4 tablespoons all-purpose flour
2 eggs
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh flat-leaf parsley leaves, chopped
2 pounds turkey breast cutlets
1 pint grape tomatoes, red or yellow or a mix
1/2 cup dry white wine or chicken stock
1 cup store-bought, good-quality pesto sauce (the refrigerated stuff)
1 large ball fresh mozzarella cheese, thinly sliced or grated

For the grape tomato topping, preheat a medium-size skillet over medium-high heat with the 2 tablespoons of olive oil. Add the onions, garlic, salt, and pepper. Cook until the onions are translucent, 2 to 3 minutes.

While the onions are cooking, set up the breading station for the turkey cutlets. Place the flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine the bread crumbs, Parmesan, and parsley.

Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil.

Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets to a plate lined with a  paper towel.

To the skillet with the onions, add the grape tomatoes and white wine or stock. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.

Preheat the broiler.

Arrange the cooked cutlets on a cookie sheet. Top each cutlet with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned. Serve immediately.


Sometimes when you make turkey, it turns out really dry and bland. Usually when it's skillet cooked. So I was a little afraid that making this recipe with turkey would be a waste of all my ingredients. But it actually turned out really good and succulent. One of my favorite things together is pesto with tomatoes and garlic, so I loved the topping. And mozzarella always makes everything better! So this recipe is a winner. It takes a little extra effort, but it's worth it.

I accidentally used all my egg yolks yesterday making a giant cookie, so I only used 3 egg whites. It worked out fine, and was probably healthier. I used red grape tomatoes. I used white wine, not chicken stock. And I used vegetable oil instead of light olive oil because I didn't look close enough at the ingredients when I was writing out my list and I don't keep it in the house. I would definitely recommend this recipe if you are thinking about trying it.

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