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2 tablespoons olive oil
1 cup seasoned bread crumbs
1/2 cup milk
1 egg
4 turkey cutlets
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup sliced mushrooms
1 jar (16oz) spaghetti sauce, your favorite
Parmesan cheese
8 ounces mozzarella cheese, slices or shredded
Heat olive oil in a non-stick skillet over medium heat. Beat egg and milk together in a small bowl. Place bread crumbs in a shallow dish. One at a time, dip turkey cutlets in the egg mixture then into the bread crumbs until thoroughly coated. Cook in the hot oil until well browned. Place in a shallow casserole dish. Add sliced onion, red pepper, and mushrooms to the hot skillet. Cook until tender; place on top of the cutlets. Pour spaghetti sauce over all then sprinkle with Parmesan cheese (as much or as little as you like. Bake at 350 degrees for about 20 minutes. Top with mozzarella cheese, grated or sliced, and cook until cheese is melted and browned. Serve over hot pasta.
1 cup seasoned bread crumbs
1/2 cup milk
1 egg
4 turkey cutlets
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup sliced mushrooms
1 jar (16oz) spaghetti sauce, your favorite
Parmesan cheese
8 ounces mozzarella cheese, slices or shredded
Heat olive oil in a non-stick skillet over medium heat. Beat egg and milk together in a small bowl. Place bread crumbs in a shallow dish. One at a time, dip turkey cutlets in the egg mixture then into the bread crumbs until thoroughly coated. Cook in the hot oil until well browned. Place in a shallow casserole dish. Add sliced onion, red pepper, and mushrooms to the hot skillet. Cook until tender; place on top of the cutlets. Pour spaghetti sauce over all then sprinkle with Parmesan cheese (as much or as little as you like. Bake at 350 degrees for about 20 minutes. Top with mozzarella cheese, grated or sliced, and cook until cheese is melted and browned. Serve over hot pasta.
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