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!
|1lb turkey cutlets|
|1cup bread crumbs|
|1/2cup whole milk|
|128 oz. jar puréed tomatoes|
Sargento® Reserve Series™14 Month Aged Parmesan
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.