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Parmesan-Crusted Turkey with Tomato-Lemon Saute

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Ingredients

  • 1 pint grape or cherry tomatoes, halved
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1 egg white
  • 1 tablesppoon fresh lemon juice
  • 3 tablespoons cornmeal
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  • 4 (1/4-pound) turkey breast cutlets
  • 4 teaspoons olive oil

Details

Servings 4

Preparation

Step 1

1. Combine the tomatoes, lemon zest,
and 1/4 teaspoon of the salt in a
medium bowl; set aside.

2. Whisk the egg white and lemon juice
on a large shallow plate. Combine
the cornmeal, Parmesan cheese,
pepper, and remaining 1/4 teaspoon
salt on a sheet of wax paper.

3. Dip each cutlet into the egg
mixture, then coat in the cornmeal
mixture.

4. Heat the oil in a large nonstick
skillet over medium-high heat. Add
the cutlets and cook until browned
and cooked through, about 3 minutes
on each side Transfer the cutlets
to a serving plate.

5. Add the tomato mixture to the same
skillet and cook, stirring
frequently, until heated through,
about 1 minute. Serve with the
cutlets.


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