Turkey cutlets parmesan

4 Servings

Ingredients

Quantity Ingredient
2 cups Small bow tie pasta
1 cup Frozen green peas
1 tablespoon Unsalted butter
¾ cup Grated parmesan cheese
4 4oz turkey breast cutlets
2 larges Egg whites lightly beaten
¾ cup Italian seasoned breadcrumbs
2 tablespoons Olive oil
2 larges Plum tomatoes (sliced)
8 larges Basil leaves
1 cup 4oz shreaded partskim mozzar ella cheese
Freshly ground pepper

Directions

1. In covered 3-quart pot bring 2 quarts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 mminutes until pastais al dente and peas are crisp tender. Reserev ½ cup pasta cooking water; drain pasta. Return pasta, peas and reserved water to pot; add butter and ½ cup parmesan cheese; stir. Cover; keep warm.

2. While pasta is cooking dip cutlets into egg whites, then coat with crumbs. In a large non-stick skilllet, heat oil over high heat. Add cutlets cook 2 minutes until browned on bottom. Turn cutlets over; sprinkle each with 1T parmesan cheese. Place 3 tomato slices and 2 basil leaves overlapping on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute, Cover skillet with lid; cook 30 seconds, until cheese is melted. Serve with pasta.

McCall's September 1997

Posted to MM-Recipes Digest V4 #14 by TikalMe@... on Apr 12, 1999

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