4 Turkey Breast cutlets or 1 boneless, skinless Canadian Turkey Breast (approx. 500g/1 lb.), cut into 4 cutlets
1/2 cup (125 mL) Flour
1 large Egg
2 Tbsp (25 mL) Milk
Salt and Pepper
2 cups (500 mL) Italian Bread Crumbs
1/2 cup (125 mL) extra virgin Olive Oil
2 cups (500 mL) Marinara (tomato) sauce
1 cup (250 mL) low fat shredded Mozzarella
OR 1/2 Buffalo Mozzarella ball thinly sliced
Place flour in a shallow dish or plate.
Combine egg, milk, salt and pepper in another shallow dish or plate.
Place bread crumbs in a third shallow dish or plate.
Dredge cutlets in flour and shake off the excess.
Proceed to the next plate and cover with beaten egg mixture.
Proceed to the last plate with bread crumbs and coat turkey, pressing lightly.
When all four cutlets are prepared, heat pan to medium high and sauté two cutlets at a time in olive oil for 2-3 minutes each side.
Pour 1 cup (250 mL) Marinara sauce into the bottom of a shallow casserole dish. Place turkey cutlets on top, then pour remaining marinara sauce over top. Sprinkle with mozzarella cheese, cover and bake 350º F (175º C) for 20 minutes.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
North American Lager Or Canadian Ale
Sleeman Silver Creek Lager
Les Brasseurs de Montréal MTL Premium Lager
Mill Street Original Organic Lager
Lakes of Muskoka Cream Ale
Robert Simpson Confederation Ale
With lots of acidity in this recipe from the tomato sauce, it requires a beer with a gentle amount of bitterness. Also, a little bit of richness in the mozzarella needs to be cut by the lager. However, we may need only a lighter beer to not overpower the cutlets.
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