Turkey Vegetable Parmesan
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
Organization Tags
Tags easily organize your Recipe Library
Comments