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Turkey Parmesan with Ricotta Prosciutto Stuffing

Author Liz Mays

Ingredients

  • 1 pkg Shady Brook Farms turkey breast cutlets cut in half
  • 1 egg
  • 1/4 cup milk

Breading

  • 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

Filling

  • 1 cup ricotta cheese
  • 1 egg white
  • 1 1/2 finely chopped prosciutto
  • 1/4 cup shredded mozzarella cheese
  • 1 Tbsp shredded Parmesan cheese

Topping

  • Marinara sauce
  • Shredded mozzarella cheese
  • Shredded Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In small bowl, beat egg and milk together; set aside.
  3. In medium bowl, combine breading ingredients.
  4. 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.
  5. Reduce oven temperature to 350 degrees. Bake 20-30 minutes until cheese melts and ingredients are heated through.