Turkey Cutlets with Provolone Basil and Roasted Peppers
4 6-oz. turkey cutlets, each 1/4 inch thick
1/4 lb. provolone or mozzarella cheese, shredded (1 cup)
1/3 of a 7-oz. jar, roasted red peppers, chopped (1/4 cup)
2 tsp dried basil leaves
3 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp dry parsley flakes
1/2 tsp salt
1/2 tsp pepper
2 tbsp milk
2 tbsp olive or salad oil
Basil sprigs for garnish
On half of each turkey cutlet, arrange 1/4 each of shredded cheese,
chopped roasted peppers and basil. Fold other half of turkey cutlets
over filling. Crimp edges of turkey cutlets together to seal slightly.
On waxed paper combine bread crumbs, Parmesan cheese, parsley flakes,
salt and pepper. Pour milk into pie plate. Dip turkey cutlets, one at
a time, into milk, then into bread crumb mixture.
In 12-inch skillet, over medium heat, in hot olive or salad oil, cook
turkey cutlets about 10 minutes or until golden brown and fork tender,
and cheese melts--turning once. Arrange turkey cutlets on platter.
Garnish with basil sprigs.
Makes 4 servings
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