Turkey cutlets parmesan
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Small bow tie pasta |
| 1 | cup | Frozen green peas |
| 1 | tablespoon | Unsalted butter |
| ¾ | cup | Grated parmesan cheese |
| 4 | 4oz turkey breast cutlets | |
| 2 | larges | Egg whites lightly beaten |
| ¾ | cup | Italian seasoned breadcrumbs |
| 2 | tablespoons | Olive oil |
| 2 | larges | Plum tomatoes (sliced) |
| 8 | larges | Basil leaves |
| 1 | cup | 4oz shreaded partskim mozzar ella cheese |
| Freshly ground pepper | ||
Directions
1. In covered 3-quart pot bring 2 quarts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 mminutes until pastais al dente and peas are crisp tender. Reserev ½ cup pasta cooking water; drain pasta. Return pasta, peas and reserved water to pot; add butter and ½ cup parmesan cheese; stir. Cover; keep warm.
2. While pasta is cooking dip cutlets into egg whites, then coat with crumbs. In a large non-stick skilllet, heat oil over high heat. Add cutlets cook 2 minutes until browned on bottom. Turn cutlets over; sprinkle each with 1T parmesan cheese. Place 3 tomato slices and 2 basil leaves overlapping on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute, Cover skillet with lid; cook 30 seconds, until cheese is melted. Serve with pasta.
McCall's September 1997
Posted to MM-Recipes Digest V4 #14 by TikalMe@... on Apr 12, 1999