Turkey Cutlet Parmesan

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 552.2
  • Total Fat: 23.2 g
  • Cholesterol: 147.5 mg
  • Sodium: 1,520.4 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 52.2 g

View full nutritional breakdown of Turkey Cutlet Parmesan calories by ingredient

Number of Servings: 5


    3 Tbs. olive oil
    3/4 cup seasoned bread crumbs
    1/4 cup fat free milk
    1 medium egg
    5 turkey cutlets (about 4 oz. each)
    1/2 tsp. salt
    1/4 tsp. pepper
    1 small onion, thinly sliced
    1/2 red bell pepper, thinly sliced (about 1 cup)
    1/2 green bell pepper, thinly sliced (about 1 cup)
    1 cup carrot strips or slices
    2 cups spaghetti sauce (I used Frances Rinaldi)
    1/2 cup Parmesan cheese
    8 oz. mozzarella cheese (part skim) - grated or sliced


Heat olive oil in skillet over medium heat.
Beat egg and milk together in a shallow bowl.
Place bread crumbs in a shallow bowl.
Place turkey cutlets between 2 pieces of waxed paper; Add salt & pepper and pound cutlets with a mallet.
One at a time, dip turkey cutlets into the egg mixtures and then into the bread crumbs until thoroughly coated.
Cook in the hot oil until well browned. Place in a casserole dish.
Add onions, red pepper, green pepper, and carrots to the skillet and cook until tender; place on top of the cutlets.
Pour spaghetti sauce over all, then sprinkle with Parmesan cheese.
Bake at 350 degrees for about 20-25 minutes until sauce is bubbly. Top with mozzarella cheese and cook under cheese is melted (about 5 minutes).

Serve over hot pasta (I used whole wheat thin spaghetti). The calories for the pasta is NOT included in the calories for this recipe; you'll have to add that into your tracker.

Number of Servings: 5

Recipe submitted by SparkPeople user HAPPYWALKER.

Member Ratings For This Recipe

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    good idea will make it simple use tomato sauce saute turkey in olive oil brown add pepper, onion, mushroom saute more med heat 30 min or until meat is done serve with greens and sweet potato - 10/5/09