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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This dish uses a quick pasta sauce made with canned tomatoes, garlic, and fresh herbs. You can substitute a good quality bottled pasta sauce for the homemade one if you're short on time. Ingredients:
2 1/2 teaspoons olive oil, divided |
2 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes, un-drained |
2 tablespoons chopped fresh basil, divided |
2 tablespoons chopped fresh parsley, divided |
1 tablespoon balsamic vinegar |
1 tablespoon tomato paste |
1 teaspoon sugar |
1/4 teaspoon salt, divided |
1/2 cup italian-seasoned breadcrumbs |
2 tablespoons grated fresh parmesan cheese, divided |
1/4 teaspoon freshly ground black pepper |
1 pound (1/4-inch-thick) turkey breast cutlets |
1/4 cup all-purpose flour |
2 large egg whites, lightly beaten |
1/4 cup (1 ounce) finely shredded part-skim mozzarella cheese |
parsley sprigs (optional) |
Directions:
1. Heat 1/2 teaspoon oil in a small saucepan over medium heat. Add garlic; sauté 30 to 45 seconds or until tender. Add canned tomatoes, 1 tablespoon basil, 1 tablespoon parsley, vinegar, tomato paste, sugar, and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
2. Combine breadcrumbs, 1 tablespoon Parmesan cheese, 1 tablespoon basil, 1 tablespoon parsley, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Dredge 1 turkey cutlet in flour. Dip in egg white; dredge in breadcrumb mixture. Repeat procedure with remaining cutlets.
3. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add turkey; cook 4 to 5 minutes on each side or until cutlets are done. Leave turkey in pan and spoon 1/4 cup tomato sauce on top of each turkey cutlet. Sprinkle mozzarella and 1 tablespoon Parmesan cheese evenly over tops of cutlets. Remove pan from heat. Cover and let stand until cheese melts. Garnish with parsley, if desired.
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