Turkey-Vegetable Parmesan
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 503
- Total Fat
- 26 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 96 milligrams
- Sodium
- 689 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Protein
- 47 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
- 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.
- 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.
- 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.