Baked Turkey Parmesan + Bucatini
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!
Baked Turkey Parmesan + Bucatini
- 1 lb turkey cutlets thinly sliced
- 1 cup bread crumbs
- 1/2 cup whole milk
- 2 eggs
- 1 box bucatini
- 2 tbsp salt for pasta water
- 1 28 oz. jar puréed tomatoes
- 1/4 cup oregano minced or dried
- 1/4 cup basil minced or dried
- 1 bag
Sargento® Reserve Series™14 Month Aged Parmesan
- 1 bag
1 bag Sargento® Reserve Series™Aged Italian Blend
- Fresh basil for topping
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
- On a flat surface, dry the turkey cutlets with a paper towel.
- 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.
- 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.
- 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!)
- 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.
- Pour the pasta into a baking dish and let it sit.
- In the baking dish, toss the pasta with half of the tomato sauce. Add a sprinkle of that 14 Month Aged Parmesan on top!
- Top the pasta with the turkey cutlets.
- 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.
- Generously top the turkey cutlets with the Sargento® Reserve Series™ Aged Italian Blend. Do as desired.
- Bake the pasta dish for 7 minutes.
- 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.
- Top with fresh basil and serve!