Turkey-Vegetable Parmesan

Total Time:
35 min
10 min
25 min

4 servings

  • 1 small eggplant, cut into 1/4-inch-thick rounds
  • 1 small zucchini, cut into 1/4-inch-thick rounds
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 4 turkey cutlets (about 1 1/4 pounds)
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 2 plum tomatoes, chopped
  • 1/2 cup dry white wine
  • 1/4 cup roughly chopped fresh basil
  • 4 thin slices fresh mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini.

  • Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate.

  • Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.

  • Per serving: Calories 503; Fat 26 g (Saturated 10 g); Cholesterol 96 mg; Sodium 689 mg; Carbohydrate 17 g; Fiber 6 g; Protein 47 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Fall Weeknight Dinners