Turkey Vegetable Parmesan

Turkey Vegetable Parmesan
Turkey Vegetable Parmesan

PREP TIME

35

minutes

TOTAL TIME

80

minutes

SERVINGS

4

servings

PREP TIME

35

minutes

TOTAL TIME

80

minutes

SERVINGS

4

servings

Ingredients

  • 1

    small eggplant, cut into 1/4 inch thick rounds

  • 1

    small zucchini, cut into 1/4 inch thich rounds

  • Kosher salt

  • 3

    tablespoons extra virgin olive oil

  • 4

    turkey cutlets (about 1 1/4 pounds)

  • All purpose flour, for dredging

  • 2

    tablespoons unsalted butter

  • 2

    plum tomatoes, chopped

  • 1/2

    cup dry white wine

  • 1/4

    cup roughly chopped fresh basil

  • 4

    slices of mozzarella cheese

  • 1/4

    cup grated parmesan cheese

Directions

1. Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large overproof skillet over medium high heat. Add teh eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with teh zucchini. 2. Season the turkey wtih salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in teh skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate. 3. Heat 1 tablespoon butter in teh skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini, and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.

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