The Best Easy & Healthy Skillet Turkey Parmesan
A quick, one-pan version of a classic Parmesan-style dish, this recipe features turkey cutlets with layers of pan-fried vegetables and melted cheese. Thinly sliced eggplant and zucchini are first browned and set aside. In the same ovenproof skillet, flour-dredged turkey cutlets are seared. A simple pan sauce is then made with fresh tomatoes and white wine. The turkey is returned to the skillet and layered with the cooked eggplant, zucchini, fresh basil, and slices of mozzarella and Parmesan cheese, then finished under the broiler until the cheese is melted and bubbly.
Ingredients
- 1 small eggplant, cut into 1/4-inch-thick rounds
- 1 small zucchini, cut into 1/4-inch-thick rounds
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 4 turkey cutlets (about 1 1/4 pounds)
- All-purpose flour, for dredging
- 2 tablespoons unsalted butter
- 2 plum tomatoes, chopped
- 1/2 cup dry white wine
- 1/4 cup roughly chopped fresh basil
- 4 thin slices fresh mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the broiler.
- Season the eggplant and zucchini slices with salt. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in a single layer and cook for about 2 minutes per side, until browned. Transfer to paper towels to drain.
- Add another tablespoon of olive oil to the skillet and repeat the process with the zucchini slices.
- Season the turkey cutlets with salt and dredge them lightly in flour.
- Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the turkey and cook for about 2 minutes per side, until browned. Transfer the turkey to a plate.
- Heat 1 tablespoon of butter in the skillet. Add the chopped tomatoes and cook until they sizzle. Pour in the white wine, bring to a boil, and season with 1/4 teaspoon of salt.
- Return the turkey to the skillet. Arrange the cooked eggplant, zucchini, and fresh basil on top of the cutlets. Spoon the tomatoes from the pan over the vegetables.
- Top with the mozzarella and parmesan cheese. Cut the remaining 1 tablespoon of butter into small pieces and add them to the skillet.
- Let the dish simmer for about 3 minutes, until the turkey is cooked through.
- Transfer the skillet to the broiler and cook for about 1 minute, until the cheese is melted and bubbly.
Notes
- Using a large, ovenproof skillet is essential for this recipe, allowing you to go from the stovetop to under the broiler in one pan.
- Cooking the vegetables and turkey in the same pan builds layers of flavor that are incorporated into the final pan sauce.
- This is a very quick meal, perfect for a weeknight dinner.
Find it online: https://www.eatswithsoul.com/healthy-skillet-turkey-parmesan/