Q1: What exactly are turkey cutlets, and can I make my own?

Turkey cutlets are simply thin slices from the turkey breast, usually about 1/4- to 1/2-inch thick. If you cannot find them pre-packaged in the meat section of your grocery store, they are very easy to make at home! Simply take a regular, thick, boneless, skinless turkey breast, place it on a cutting board, and carefully slice it in half horizontally to create two thin cutlets.

Q2: What is the secret to getting a beautiful, golden-brown crust on my turkey?

There are two main secrets. First, pat your turkey cutlets completely dry with a paper towel before you season and dredge them in flour. Moisture is the enemy of a good sear. Second, make sure your skillet and your oil are fully preheated before you add the meat. A hot pan is the key to a beautiful, instant sear.

Q3: Can I make this dish ahead of time for a dinner party?

This dish comes together so quickly that it is at its absolute best when it is assembled and served fresh. However, for a fantastic time-saving trick, you can pan-fry your eggplant and zucchini up to a day in advance and store them in the refrigerator.

Q4: What kind of white wine is best for a pan sauce?

You want to use a dry, crisp white wine that you would enjoy drinking. There's no need for an expensive bottle! A good quality Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic choices. If you prefer to cook without alcohol, you can simply substitute the wine with an equal amount of additional low-sodium chicken broth .

Q5: Can I make this dish if I don't have an ovenproof skillet?

Yes! Simply prepare the entire dish on the stovetop as directed. Then, when it is time for the final broiling step, you can transfer everything from your skillet to a small, greased baking dish or a casserole dish and place that under the broiler.

Easy & Healthy Skillet Turkey Parmesan

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.

Author: Grace

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/