Turkey-Vegetable Parmesan (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 small eggplant, cut into 1/4-inch-thick rounds |
1 small zucchini, cut into 1/4-inch-thick 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 thin slices fresh 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 ovenproof skillet over medium-high heat. Add the 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 the zucchini.
2. Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate.
3. Heat 1 tablespoon butter in the 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.
4. Per serving: Calories 503; Fat 26 g (Saturated 10 g); Cholesterol 96 mg; Sodium 689 mg; Carbohydrate 17 g; Fiber 6 g; Protein 47 g
5. Photograph by Antonis Achilleos
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