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As part of our "12 Days of Thanksgiving" countdown, Rach went outside of the box and came up with a new twist on turkey that's sure to be a new family fave: turkey parm!
Rach's Tip: If you would like to serve this with a side of pasta, use 2 cans of tomatoes. For the pasta, add 2 tablespoons butter or EVOO to 1 pound pasta, half a mug starchy cooking water and remaining sauce, add 1 cup Parm cheese and serve alongside the turkey parm.
Ingredients
- Neutral oil for frying, about ½ to ¾ cup, or a mixture of olive oil and neutral oil
- 2 cups breadcrumbs, half fine crumbs and half panko
- About ½ teaspoon grated nutmeg
- About 1 cup grated Parmigiano-Reggiano cheese
- About 1 tablespoon ground sage or poultry seasoning (Rach likes Bell's)
- One palmful dried parsley
- 4 eggs
- 2 tablespoons Dijon mustard
- 1 cup flour
- 6 to 8 turkey breast cutlets, pounded if necessary ⅛- to ¼-inch-thick between parchment
- Salt and pepper
For the Tomato Sauce and to serve:
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small onion, finely chopped
- 4 cloves garlic, chopped or thinly sliced
- Salt
- 1 tablespoon Calabrian chili paste, or 1 teaspoon chili flakes
- ¾ cup drained sundried tomatoes, plumped in hot water and chopped, OR semi-dried tomatoes, drained and chopped
- 2 tablespoons sundried tomato paste or tomato paste
- ½ cup red vermouth or Italian red wine
- One 28-ounce can Italian crushed tomatoes or hand-crushed San Marzano tomatoes
- 2 teaspoons dried oregano, or 1 tablespoon fresh oregano
- One handful fresh basil, torn
- 12 to 16 ounces sliced smoked mozzarella or shredded (on large tooth) scamorza
Yield
Serves: 4
Preparation
Bring water to a boil if you’d like a side of pasta.
Heat oven to 250˚F. Line a rimmed baking sheet with foil or parchment and place a wire rack in it. Place a large skillet on stove top with a shallow layer of neutral oil for frying, about ⅛ inch.
Set breading station: breadcrumbs with nutmeg, Parm cheese, sage or poultry seasoning, and dried parsley, eggs whisked with Dijon, and flour. Season the cutlets with salt and pepper.
Heat oil over medium to medium-high heat. Coat cutlets in flour, egg, and breadcrumb-cheese mixture, cook 2 to 3 at a time for 2 to 3 minutes on each side in hot oil, then transfer to the baking sheet and keep warm in oven.
For the Tomato Sauce, heat EVOO in large skillet or a saucepot and stir in finely chopped onion and garlic, season with salt, and soften a couple of minutes while stirring, add chili paste or flakes, sundried or semi-dried tomatoes, paste, vermouth or wine, stir a minute, add tomatoes and oregano and basil, then simmer a few minutes to thicken.
Cook pasta to al dente in salted water, if using.
Remove cutlets from oven and turn on broiler or turn oven to 475˚F. Top cutlets with sauce and smoked cheese, place in oven until cheese is brown and bubbly, then serve.