Turkey-Vegetable Parmesan
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 tbsps
Unsalted Butter1 cup
White Wine (dry)1 cup
Grated Parmesan CheeseDirections:
1
Preheat the broiler
2
Season the eggplant and zucchini with salt
3
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat
4
Add the eggplant in one layer and cook until browned, about 2 minutes per side
5
Transfer to paper towels
6
Add another 1 tablespoon olive oil, then repeat with the zucchini
7
Season the turkey with salt and dredge lightly in flour
8
Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side
9
Transfer to a plate
10
Heat 1 tablespoon butter in the skillet
11
Add the tomatoes; when they sizzle, add the wine and bring to a boil
12
Add 1/4 teaspoon salt
13
Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top
14
Top with the mozzarella and parmesan
15
Cut the remaining 1 tablespoon butter into pieces and add to the skillet
16
Simmer until the turkey is cooked through, about 3 minutes
17
Transfer to the broiler; cook about 1 minute
18
Photograph by Antonis Achilleos