Introduction: BAKED BREAST OF TURKEY PARMESAN

Picture of BAKED BREAST OF TURKEY PARMESAN

A great one pan dinner, this is a boneless, skinless,fillet of turkey breast baked in a cast iron skillet. Topped with slices of fresh Mozzarella cheese covered with diced tomatoes flavored with basil, garlic & oregano, this is a protein-rich meal that only took about 30 minutes to prepare and 30 minutes to bake.

Step 1: INGREDIENTS

Picture of INGREDIENTS

  1. 3 TBS EVOO
  2. 1 teaspoon garlic powder
  3. 1/4 teaspoon onion powder
  4. 1/4 teaspoon crushed red pepper flakes
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon Old Bay Blackened Seasoning
  7. 1/4 teaspoon kosher salt
  8. 1/4 teaspoon fresh ground black pepper
  9. 1/2 cup plain breadcrumbs
  10. 1/4 cup parmesan cheese, grated
  11. 1 12 ounce boneless skinless Turkey Breast
  12. 1 egg, beaten with 1 tablespoon water
  13. 1 14/5 oz can petite dice tomatoes
  14. 2 oz Mozzarella cheese (about 3 slices)
  15. 2 tablespoons fresh basil, roughly chopped

Step 2: PREPARATION

Picture of PREPARATION

Whisk the egg with 1 TBS of water until well blended.

Place the 1/2 cup of breadcrumbs in a flat dish or bowl (I like to use a large paper plate here) and mix in all of the herbs and spices along with the shredded Parmesan cheese.

Completely coat the raw turkey cutlet in the egg mixture, then place it on top of the breadcrumb mixture and press it down. Flip it over and repeat this process.

Heat the olive oil in a large cast iron skillet over medium heat.

Preheat oven to 400 degrees f.

Step 3: DIRECTIONS

Picture of DIRECTIONS
  1. When the oil is hot, brown both sides of the coated breast of turkey (about 3 minutes per side, being careful not to burn it).
  2. Momentarily remove the browned cutlet from the pan and spread a couple of tablespoons of diced tomato (with some juice) over the bottom of the skillet.
  3. Place the browned cutlet on top of the tomatoes and cover with almost all of the remaining canned tomatoes (reserving just a tablespoon or two).
  4. Place the slices of fresh Mozzarella on top of the tomato covered fillet, then cover the cheese with the remaining spoons of diced tomatoes.
  5. Bake uncovered in the oven at 400 degrees f for 25 minutes.
  6. While the turkey is baking, you can chop the fresh basil and have it ready to be used as a final topping.
  7. After 25 minutes, check to make sure the turkey cutlet is fully cooked (I usually insert a long bamboo skewer into the meat; if it can quickly and easily be inserted all the way through, I'm satisfied that the dish is done).
  8. Remove the skillet from the oven (be extremely careful; it is hot) and top with the shredded Basil.

Step 4: TIME TO EAT . . .

Picture of TIME TO EAT . . .

Although you might want to serve this dish with a side salad, or perhaps some hot garlic bread, I was content to enjoy it as is, along with a nice glass of Chianti. Nothing else needed!

Mangiare e gustare!

(As usual, I have estimated the nutritional value of this recipe to the best of my ability using the MyFitNessPal Recipe Analyzer (click on the image to enlarge).

Comments

booung (author)2016-04-16

As a turkey lover with hi blood pressure I had to comment because salivating,I was about to thaw out a turkey breast to make this delightful looking dish you offered then saw the sodium content and petered out. Thanks for the mail,now I'm off to the freezer!

booung (author)2016-04-16

Whopping amount of sodium.

This does not appear to be my day! I have hopefully recalculated the nutritional value of the ingredients in this recipe (again) correctly this time. The recipe now reflects what I believe to be the true amount of sodium per serving = 816 mg. Now I think I'd better stop while I am ahead!!!

Thanks again for bringing this to my attention.

Thank you so much for making this comment. Somehow I managed to overlook that "whopping amount of sodium" and I have recalculated the nutritional value of this recipe and corrected the recipe. The correct amount of sodium is a very reasonable 136 mg per serving!

Thanks again!

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Bio: I am a 80-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
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