Wild Turkey Parmesan
A wild-game iteration of a classic Italian dish.
The Italians would call this dish "Parmigiana di Tacchino Selvatico," we Americans call it "Wild Turkey Parmesan," and I simply call it "delicious!" It is the perfect comfort food as spring approaches.
If you've never had traditional chicken parmesan, I encourage you to go to any Italian restaurant (preferably a local hometown spot), and you'll most like to be served a breaded cutlet as big as your head, covered in a beautiful tomato sauce, topped with cheese and served alongside or on top of pasta.
I have childhood memories of eating this dish with my eyes bigger than my stomach, but now, as an adult, I enjoy the smaller portions and the company of family and friends to enjoy this meal made for many.
With wild turkey, I break this dish into more manageable serving sizes, but I don't skimp on the authenticity of the sauce, using only the best ingredients to maximize flavor. Enjoy this take on an Italian classic with your wild turkey harvest!
Ingredients:
For The Turkey:
- 4-5 turkey breast cutlets (about 1 to 1.5 Pounds)
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 TBSP garlic powder
- 2 eggs, beaten
- Olive oil for frying
For The Sauce:
- 1 cup onion, minced
- 4 garlic cloves, minced
- 1 28-ounce can of crushed tomatoes
- 1 TBSP tomato paste
- 1/4 cup fresh chopped basil
- 2 TBSP fresh chopped parsley
- 1/2 TSP red pepper flakes
- A pinch of sugar
- Salt and pepper to taste
Toppings:
- Sliced mozzarella cheese, 1/4 inch thick
- 1/4 cup grated parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat oven to 425 degrees.
- On a plate, combine breadcrumbs, grated parmesan and garlic powder.
- Add beaten eggs to another plate.
- Heat oil in a cast-iron skillet over medium-high heat.
- Dip both sides of the turkey in eggs, coating them evenly, and dip both sides into the breadcrumbs.
- Add turkey to skillet and pan fry for 4-5 minutes on each side. Remove from pan and set aside.
- Add onions to the pan and sauté for 3-4 minutes or until translucent. Add garlic and cook for another 2 minutes, stirring often so the garlic doesn’t burn.
- Add the canned crushed tomatoes, tomato sauce, basil, parsley, red pepper flakes, pinch of sugar, and bring to a simmer.
- Turn down the heat and let simmer for 5 minutes.
- Taste the sauce and add salt and pepper to your liking.
- Remove half of the sauce from the pan and set aside.
- Add turkey cutlets back into the pan and cover with remaining sauce, top with sliced mozzarella and grated parmesan, and place into the oven for 15-20 minutes or until the turkey reaches an internal temperature of 165 degrees. The timing will depend on the thickness of your cutlets.
- Remove from the oven, garnish with chopped parsley, and serve as it is or on top of spaghetti.