Turkey-Vegetable Parmesan

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

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