crispy Parmesan turkey

On a nicer note, despite the rough start to the day, my day off was really nice. I was just the right combo of relaxed and productive. Made a craft (which I'll show later in the week), took Daisy to run around the tennis courts, put away laundry, read blogs, and of course, cooked!

We already made red meat this week, but I wanted a break from all the chicken... so I thought it was a great time to try out this yummy looking recipe I'd found in a magazine:

Crispy Parmesan Turkey

1/2 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tablespoon parsley
1 teaspoon finely grated lemon zest
1 large egg
4 (5 ounces each) skinless, boneless turkey breast cutlets
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 tablespoon olive oil
Lemon wedges


Heat oven to 200 degrees F.

In a pie plate, combine breadcrumbs, Parmesan, parsley, and lemon zest. In a bowl, beat egg with 1 tablespoon water.

Lightly pound turkey cutlets until they're 1/8 inch thick. Season on both sides with salt and pepper. Dip cutlets in beaten egg, then in breadcrumb mixture.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add 2 cutlets and cook about 4 minutes per side, until golden brown and cooked through. Place on a baking sheet and put in oven to keep warm.

Repeat with remaining oil and cutlets. Serve with lemon wedges.


For a side dish I did Acini Di Pepe pasta (little round balls!) lightly dressed with lemon juice, butter, salt, pepper, parmesan cheese, and parsley... to mimic the breading on the turkey. And green beans to complete the plate.


Best part, I had all the ingredients on hand, except for the turkey breast cutlets.