Turkey Parmesan

Turkey Parmesan

As simple as 1-2-3! This Recipe Makeover is an easy-to-make variation of the old favorite.

Per serving: 224 calories, 6g fat, 10g carbs, and 455mg sodium.

Saves: 320 calories, 25g fat, 19g carbs, and 1010mg sodium!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (27 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins

Yield: 4 x approx. 4 oz servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

About this Recipe Makeover

This flavorful Turkey Parmesan lowers the calories, fat, carbs, and sodium of traditional Veal Parmesan. And as a bonus, by replacing veal with lean turkey and reducing the amount of bread crumbs, oil, cheeses, and sauce, it simplifies the preparation.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 1/3 cup seasoned bread crumbs
  • 0.45 kg turkey cutlets
  • 1 Tbsp olive oil, divided
  • 1/4 cup grated reduced-fat mozzarella cheese
  • 1/4 cup prepared spaghetti sauce, heated
  • 2 Tbsp grated Parmesan cheese (or 4 Tbsp shredded or 4 thin slices)
  • 0.45 kg veal chops (about 4 oz each)
  • 1 cup dry bread crumbs
  • 2 eggs, beaten
  • 1/3 cup olive oil
  • 1 (15 oz) can tomato sauce
  • 1/4 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp dried parsley
  • 1/3 tsp oregano

Directions:

Place bread crumbs on plate and coat turkey thoroughly on each side with crumbs.

In large non-stick skillet, over medium-high heat, saute turkey in 2 teaspoons oil 2 to 3 minutes per side or until turkey is no longer pink in center; add remaining oil as needed. Sprinkle turkey with mozzarella cheese, cover skillet and heat 20 to 30 seconds or until cheese is melted.

To serve, arrange turkey on platter, top with sauce and if desired, and garnish with Parmesan cheese.

Variations:

Serve with a green salad and slice of garlic bread, if desired.

Serving suggestions are not included in the nutritional analysis.

Thanks to National Turkey Federation