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Turkey Cutlets
2013-08-06
https://www.metro.ca/userfiles/image/recipes/escalopes-dindon-fromage-gratine-4197.jpg
PT20M
PT30M
PT50M
Preheat oven to 300°F/150°C. In a shallow bowl, mix grated Parmesan and breadcrumbs.Bread cutlets by coating them with flour, dipping them in egg and coating them with the Parmesan and crumb mixture.In a frying pan, heat butter and brown breaded cutlets.In a baking pan, spread tomato sauce and arrange turkey cutlets in it. Top each cutlet with a slice of Sir Laurier d'Arthabaska cheese.Bake in oven 15 to 20 minutes or until the cheese is melted.
4
Dairy Farmers of Canada
5
1
5
5
1/2 cup (125 mL) grated canadian parmesan cheese
1 cup (250 mL) italian breadcrumbs
4 x 400 g turkey cutlets
1/2 cup (125 mL) all purpose flour
1 eggs, beaten
butter
2 cups (500 mL) herb flavoured tomato sauce
4 x 200 g thick slices cheese Sir Laurier d'Arthabaska
Turkey Cutlets
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)grated canadian parmesan cheese
-
1 cup
(250 mL)italian breadcrumbs
-
4 x 400 g
turkey cutlets
-
1/2 cup
(125 mL)all purpose flour
-
1
eggs, beaten
-
butter
-
2 cups
(500 mL)herb flavoured tomato sauce
-
4 x 200 g
thick slices cheese Sir Laurier d'Arthabaska
Preparation
Preheat oven to 300°F/150°C. In a shallow bowl, mix grated Parmesan and breadcrumbs.
Bread cutlets by coating them with flour, dipping them in egg and coating them with the Parmesan and crumb mixture.
In a frying pan, heat butter and brown breaded cutlets.
In a baking pan, spread tomato sauce and arrange turkey cutlets in it. Top each cutlet with a slice of Sir Laurier d'Arthabaska cheese.
Bake in oven 15 to 20 minutes or until the cheese is melted.
Source :
Dairy Farmers of Canada
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
