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2011-08-11 digital edition

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2011-08-11 / General Stories

From the Chef’s Corner

Turkey Parmesan
by Chef Deedle

This summer has been extremely hotter than ordinary. It is hard to get motivated into doing any kind of food preparations for the family when the temperatures are over a hundred degrees. Light and cold meals seem to satisfy most of our pallets these days. Serve this tasty dish with Angel Hair pasta and marinara sauce.

1 lb. boneless turkey breast cutlets (8 cutlets)
2 Tbsp. fresh lemon juice
1/3 cup flour
½ cup Parmesan Cheese
2 tsp. dried basil
1 tsp. black pepper
1 tsp. salt
3-4 Tbsp. butter






1. Rinse turkey cutlets and pat dry. Brush turkey with lemon juice.

2. Combine flour and next 4 ingredients in a shallow dish. Dredge turkey in flour mixture, shaking off excess.

3. Melt 3 Tbsp butter in a large nonstick skillet over med-high heat. Cook turkey in 2 batches, 2 to 3 minutes on each side or until golden brown, adding remaining 1 Tbsp. butter to skillet as needed. Keep turkey warm on a wire rack in a jelly-roll pan in a 200 degree oven.

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