I’ll be making this Turkey Parmesan with Ricotta Prosciutto Stuffing over Memorial Day weekend at my house. I know, I know, it’s not a grilling recipe like you’d expect at this time of year, but that’s exactly why I’m making it.
It’s my goodbye winter, hello summer meal, and it’s a family tradition.
Also, it’s happiness on a plate.
I participated in an Influencer Activation on behalf of Influence Central for Shady Brook Farms. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation.
I make this recipe with Shady Brook Farms turkey breast cutlets, and I’ll tell ya why. Besides the fact that turkey is a nice lean option over beef or pork in general, Shady Brook Farms raises their turkeys without using growth-promoting antibiotics and without charging a premium price!
It’s available in ground turkey, sausage, tenderloins, cutlets, burgers and more!
Look for the USDA Process Verified seal on packaging when selecting your turkey in the grocery store. That way you’ll know it was a turkey raised without growth-promoting antibiotics. There are over 700 independent farmers producing these wholesome turkeys for Shady Brook Farms, and turkey is a perfect ingredient for Memorial Day and summer recipes.
Like my nom nom Turkey Parmesan with Ricotta Prosciutto Stuffing.
Let’s make it:
Cut four turkey cutlets in half and pound thin. Coat with the breaded seasoning mix and bake in the oven. Prepare the ricotta filling mixture while baking.
When the turkey is cooked through, (always cook turkey to an internal temperature of 165 degrees Fahrenheit,) lay half the cutlets inside a casserole dish.
Layer on marinara sauce, ricotta cheese mixture and then another turkey cutlet. Continue with another layer of sauce, then sprinkle on some shredded mozzarella and parmesan cheese over the top.
Bake 20-30 minutes or until cheese is melted and everything is heated through.
Enjoy! The turkey cutlets are tender and flavorful, and the whole meal is oh, so delicious!
Turkey Parmesan with Ricotta Prosciutto Stuffing
- 4 turkey breast cutlets cut in half
- 1 egg
- 1/4 cup milk
- 2 cups panko
- 1 tsp salt
- 1 tsp pepper
- 2 garlic cloves crushed
- 3 Tbsp chopped fresh basil
- 2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 3 Tbsp grated Parmesan cheese
- 1/2 tsp cayenne pepper
- 1 cup ricotta cheese
- 1 egg white
- 1 1/2 chopped prosciutto finely chopped
- 1/4 cup shredded mozzarella cheese
- 1 Tbsp shredded Parmesan cheese
- Marinara sauce
- Shredded mozzarella cheese
- Shredded Parmesan cheese
- Preheat oven to 375 degrees.
- In small bowl, beat egg and milk together; set aside.
- In medium bowl, combine breading ingredients.
- Dip turkey pieces into egg mixture, then coat with breading on both sides. Lay on cookie sheet. Bake for about 25 minutes. Remove from oven and place half of the turkey cutlets into a 13" x 9" casserole dish.
- Reduce oven temperature to 350 degrees. Bake 20-30 minutes until cheese melts and ingredients are heated through.