Baked Turkey Parmesan Recipes

BAKED PARMESAN TURKEY CUTLETS

Baked Parmesan Turkey Cutlets image

Turkey cutlets are baked with a flavorful breadcrumb, herb, and a Parmesan cheese coating. Creole mustard is mixed with the eggs for an added kick.

Provided by Diana Rattray

Categories Dinner Entree

Time 39m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound turkey breast cutlets
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
1 cup soft breadcrumbs
2/3 cup grated Parmesan cheese
1 tablespoon fresh parsley (coarsely chopped)
1 teaspoon dried leaf basil
1 tablespoon Creole mustard (or spicy brown mustard)
2 large eggs
Chopped fresh parsley, for garnish, optional

Steps:

Lightly sprinkle both sides of the cutlets with salt and pepper and set aside.
Garnish with fresh parsley, if desired. Serve with your favorite sides and enjoy.

Nutrition Facts : Calories 422 kcal, Carbohydrate 34 g, Cholesterol 152 mg, Fiber 2 g, Protein 46 g, SaturatedFat 4 g, Sodium 752 mg, Sugar 2 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO

Baked Turkey and Spinach Meatballs with Orzo image

Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 5-ounce package baby spinach (about 8 cups)
1/2 onion, chopped
2 cloves garlic, crushed
1 pound ground turkey
3/4 cup panko
1 large egg, beaten
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 cup orzo
1 1/2 cups frozen artichoke quarters, coarsely chopped
2 cups low-sodium chicken broth

Steps:

Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
Divide the orzo among shallow bowls. Top with the meatballs.

Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams

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