Baked Turkey Cutlet Parmesan November 02 2012



 

Ingredients

2 pounds turkey breast cutlets or “tenders” cut into 2 by 4 inch strips
¼ teaspoon salt
3 plump garlic cloves, sliced
3 tablespoons extra virgin olive oil
1 to 2 tablespoons butter, for the baking sheet

FOR THE CHEESY CRUMBS

½ cup dry bread crumbs
¾ cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh Italian parsley
2 tablespoons extra virgin olive oil, plus more for drizzling on the cutlets

Directions

Put the strips in a bowl and toss them with the salt, garlic slices, and olive oil. Let them marinate for at least 15 minutes, preferably ½ hour, at room temperature.
Meanwhile, set a rack in the upper third of the oven–nearer the top for browning–and heat it to 425°. Toss and stir together the bread crumbs, grated cheese, parsley, 2 tablespoons of olive oil, and the salt until thoroughly blended. Lightly butter the baking sheet.
When the meat has marinated, lift out a few pieces and pick off the garlic slices. Drop the strips in the crumbs and roll them around, then pick them up one by one and press the crumbs so they stick to the meat on both sides. Try my one-hand technique: scoop up a turkey strip and crumbs in the palm of your hand, then close your fingers and squeeze tight.
Lay the coated strips flat on the baking sheet, spaced at least ¼ inch apart. If you see bare spots of meat, press on a few of the remaining crumbs. Drizzle a bit more olive oil on each strip, and put the pan in the oven.
Bake for 10 minutes, rotate the sheet back to front, and bake for another 10 minutes, or until the crumbs are golden brown on top and the meat is cooked through but still moist. Cut a piece open to check doneness: if the crumbs are browning quickly while the meat is still uncooked, set the tray lower in the oven and/or lay a sheet of foil on top of the cutlets. Don’t let them overcook, and move them to a platter as soon as they come out of the oven, so they don’t dry out on the hot baking sheet.