Turkey Cutlets Parmesan Time: 30 minutes
2 - 4 turkey cutlets, 12 oz total (350gr)
1/4 cup bread crumbs
1/3 cup Parmesan
1 egg
1 can crushed tomatoes, 15 oz (450 gr)
2 cloves garlic
2 tbs olive oil
1 tsp oregano
1 tsp basil
1/4 cup red wine
1 tbs Balsamic vinegar
1 tsp brown sugar
1/3 cup shredded cheese - mozzarella would be nice
more Parmesan for sprinkling - freshly grated is nice
Spaghetti
Finely chop garlic. Mix bread crumbs and Parmesan in a shallow plate. Whisk egg and put in a another shallow plate. Dip turkey cutlets into the egg and then the breadcrumb mixture. Lay on wax paper or a plate for a few minutes. In large nonstick skillet heat 1 tbs oil over medium-high heat. Add turkey and brown well, about 3 minutes per side. Remove, put on a heat-proof plate and keep warm in a 250F (125C) oven. In same skillet heat remaining 1 tbs oil. Add garlic and sauté 5 minutes. Add tomatoes, oregano, basil, wine, vinegar, and sugar. Cover and simmer 15 minutes. Remove turkey from oven and put into pan with the sauce. Sprinkle cutlets with shredded cheese and cover until cheese melts. Put the turkey back on the hot plate, spoon some sauce over and serve with the remaining sauce on the side for the spaghetti. The Parmesan is for sprinkling on the pasta.
Spaghetti
spaghetti - I don't know by weight - probably 2 - 3 oz, but, if you make a circle with your thumb and
index finger around the pasta it should be about the diameter of a quarter (American)
or 1 euro coin - which is slightly less than an inch and more than 2 cm. Too much
information?
Cook pasta according to package instructions. Drain and serve with tomato sauce - you can either toss with sauce and serve or serve sauce on the side. Sprinkle with Parmesan.
Cooking for Two? Or more?
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