Monday, September 20, 2010

Turkey Parmesan


Turkey Parmesan
Left-Over Mushrooms

Turkey Parmesan:
Makes 4 servings

2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian seasoning
1 pound turkey cutlets, about 1/3-inch thick
2 teaspoons extra-virgin olive oil
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
Salt and freshly ground black pepper

Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm.

Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.

Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.

Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.

Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey.

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