Governor's Mansion Turkey Parmesan |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is a take on the traditional chicken parmesan. The recipe was developed by Executive Chef Steve Moravick. He serves this flavorful entree at the North Carolina Governor's Mansion in Raleigh, NC. I added 2-Tablespoons ground flaxmeal to the crumb mixture. Ingredients:
1 1/2 lbs turkey tenderloins, sliced into 3/4-inch thick scallops |
1 cup flour |
1 tablespoon salt |
1 teaspoon fresh ground black pepper |
2 eggs, lightly beaten |
1/4 cup milk |
2 cups dried breadcrumbs |
2 tablespoons ground flax seed |
1/2 teaspoon dried oregano |
1/2 cup olive oil |
1/2 cup marinara sauce |
1/2 cup parmesan cheese, freshly grated |
1/2 lb mozzarella cheese, sliced |
fresh parsley |
5 cups cooked spaghetti or 5 cups linguine |
Directions:
1. Butterfly each turkey tenderloin. Using a meat mallet, pound to an even thickness of 3/8 inch.
2. Mix flour with salt and pepper in a shallow dish. In another shallow dish, combine beaten eggs and milk. In a third shallow dish, combine bread crumbs and oregano.
3. Dip each turkey scallop into the seasoned flour, then egg mixture, then bread crumbs, pressing the crumb/herb mixture into the tenderloin scallops.
4. Heat oil to medium hot and quickly sear breaded turkey scallops about 2 minutes on each side.
5. Place in an ovenproof casserole dish, ladle sauce down the middle and top with sliced Mozzarella and grated Parmesan cheeses.
6. Bake in a preheated 350 degree F oven for 10-15 minutes or until cheese melts, bubbles and browns and the internal temperature reaches 170 degrees F.
7. Sprinkle with fresh parsley. Serve with spaghetti or linguine noodles.
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