Baked Turkey Parmesan + Bucatini

60 minutes

super easy

serves 0

Ah, Thanksgiving. The holiday of the turkey. It’s also the day where everyone celebrates family and friends, but hosts and hostesses everywhere stress out over serving an epic meal for everyone! Gratitude and stress shouldn’t coexist, so I am here to save the day. But, before I explain how I will save the day, I have a confession to make. I’m not in love with turkey. I’m sorry. I had to say it. When I go out to eat, the last thing I order is turkey or chicken, unless it’s covered in something absolutely life changing to liven it up. Because of this, I have never made a turkey on Thanksgiving. I also haven’t because I just don’t want to stress out!!! Can you blame me!?! Whole turkeys are tough to make!

But, this Thanksgiving, I’m going with turkey, but I’m also going easy and cheesy with my turkey. I have a really fun turkey cutlet recipe that I think you will all love. This is for the non-traditionalists out there, who love cheese.

I recently worked with Sargento on an Instagram campaign, and I love this recipe I made with their products so much that I wanted to post it on here! I also just love their products and always have. This recipe was easy and came out perfectly. It’s really foolproof. Enjoy and happy Thanksgiving!

a platter of bucatini covered in cheesy turkey cutlet parmesan
0 from 2 Reviews


Adjust Servings
1lb turkey cutlets
1cup bread crumbs
1/2cup whole milk
2 eggs
1box bucatini
2tbsp salt
128 oz. jar puréed tomatoes
1/4cup oregano
1/4cup basil

Sargento® Reserve Series14 Month Aged Parmesan 


1 bag Sargento® Reserve SeriesAged Italian Blend 

Fresh basil for topping



Preheat the oven to 350 degrees Fahrenheit. 

Mark as complete

Pour water into a large sauce pan or stockpot. Season generously with salt, and heat on medium high heat until boiling. This is for the pasta. 

Mark as complete

In another sauce pan, empty the jar of puréed tomatoes and heat on high until bubbling. Add oregano, basil, salt, and 1 cup of the Sargento® Reserve Series™ 14 Month Aged Parmesan and mix. Reduce the heat to a simmer and let the sauce come together. 

Mark as complete

While the water heats, prep the turkey cutlets. In a bowl, whisk the eggs and milk with a fork, until combined. Set the bowl aside.

Mark as complete

Pour the bread crumbs into a separate large shallow bowl or onto a plate, and spread them out evenly. Set this next to the egg wash bowl.

Mark as complete

On a flat surface, dry the turkey cutlets with a paper towel. 

Mark as complete

One by one, submerge each turkey cutlet into the egg wash mixture. Then, dip the coated cutlet into the bread crumbs until fully coated. Place it onto a plate and repeat with each cutlet.

Mark as complete

Season a large skillet on medium high heat with olive oil until the oil is shimmering. Sear the turkey cutlets for 3 minutes on each side, until browned. Place them on a plate and set aside.

Mark as complete

The water should be boiling now! Pour the bucatini into the pot and make sure it is fully submerged. Cool for 7-8 minutes, until it reaches just before al dente. (It will cook when we bake it, too!)
Mark as complete

Remove the pasta from the water (don’t throw the water away!) Take 1/2 cup of pasta water and add it to the sauce. Mix the sauce and continue to let the sauce simmer. If you want a smoother consistency, use an immersion blender to blend until smooth.
Mark as complete

Pour the pasta into a baking dish and let it sit.
Mark as complete

In the baking dish, toss the pasta with half of the tomato sauce. Add a sprinkle of that 14 Month Aged Parmesan on top!
Mark as complete

Top the pasta with the turkey cutlets.
Mark as complete

With a spoon, spread the rest of the sauce on top of the cutlets, so they are fully coated. If you have extra sauce, just put it on top of the pasta.
Mark as complete

Generously top the turkey cutlets with the Sargento® Reserve Series™ Aged Italian Blend. Do as desired.
Mark as complete

Bake the pasta dish for 7 minutes.
Mark as complete

Then, broil the dish on high for 2-4 minutes, until the cheese is perfectly gooey and golden brown! Make sure the dish is on the top rack to get close to the flame.
Mark as complete

Top with fresh basil and serve!
Mark as complete



  • web hosting companies

    whoah this blog is fantastic i love studying your articles.
    Stay up the great work! You understand, a lot of individuals are searching around for this info,
    you can help them greatly.

  • web hosting sites

    Hi! This is kind of off topic but I need some advice from an established
    blog. Is it very hard to set up your own blog? I’m not very techincal but I can figure things out pretty fast.
    I’m thinking about making my own but I’m not sure where to begin.
    Do you have any ideas or suggestions? Cheers

Leave a Reply

Your email address will not be published. Required fields are marked *

[instagram-feed user="easymealstheme6" num=10 cols=10 showfollow= false showheader=false imagepadding=0]