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      • Main Dishes: Beef
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Home » Recipes » Turkey Parmesan with Ricotta Prosciutto Stuffing

Turkey Parmesan with Ricotta Prosciutto Stuffing

By: Liz  /  Published: May 17, 2015  /  Updated: May 14, 2020  /   Leave a comment

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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.

Turkey Parmesan with Ricotta Prosciutto Stuffing on serving plates

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.

Turkey Parmesan_with_Ricotta Prosciutto Stuffing on plate

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.

breaded turkey cutlets for turkey parmesan

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.

how to make turkey parmesan

Enjoy! The turkey cutlets are tender and flavorful, and the whole meal is oh, so delicious!

Turkey Parmesan with Ricotta Prosciutto Stuffing_recipe

A close up of turkey parm

Turkey Parmesan with Ricotta Prosciutto Stuffing

Liz - Eat Move Make
Delicious, seasoned and breaded turkey cutlets with a scrumptious ricotta prosciutto filling.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 435 kcal

Ingredients
  

  • 4 turkey breast cutlets cut in half
  • 1 egg
  • ¼ cup milk

Breading

  • 2 cups panko
  • 1 tsp salt
  • 1 tsp pepper
  • 2 garlic cloves crushed
  • 3 Tbsp chopped fresh basil
  • 2 tsp oregano
  • ½ tsp thyme
  • ½ tsp marjoram
  • 3 Tbsp grated Parmesan cheese
  • ½ tsp cayenne pepper

Filling

  • 1 cup ricotta cheese
  • 1 egg white
  • 1 ½ chopped prosciutto finely chopped
  • ¼ cup shredded mozzarella cheese
  • 1 Tbsp shredded Parmesan cheese

Topping

  • Marinara sauce
  • Shredded mozzarella cheese
  • Shredded Parmesan cheese

Instructions
 

  • 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 435kcalCarbohydrates: 26gProtein: 46gFat: 16gSaturated Fat: 8gCholesterol: 155mgSodium: 1081mgPotassium: 171mgFiber: 2gSugar: 3gVitamin A: 610IUVitamin C: 1mgCalcium: 311mgIron: 2mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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