Prep 30 mins
Cook 30 mins
This is a take on the traditional chicken parmesan. The recipe was developed by Executive Chef Steve Moravick. He serves this flavorful entree at the North Carolina Governor's Mansion in Raleigh, NC. I added 2-Tablespoons ground flaxmeal to the crumb mixture.
- 1 1⁄2 lbs turkey tenderloins, sliced into 3/4-inch thick scallops
- 1 cup flour
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 2 eggs, lightly beaten
- 1⁄4 cup milk
- 2 cups dried breadcrumbs
- 2 tablespoons ground flax seed
- 1⁄2 teaspoon dried oregano
- 1⁄2 cup olive oil
- 1⁄2 cup marinara sauce
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄2 lb mozzarella cheese, sliced
- fresh parsley
- 5 cups cooked spaghetti or 5 cups linguine
- Butterfly each turkey tenderloin. Using a meat mallet, pound to an even thickness of 3/8 inch.
- Mix flour with salt and pepper in a shallow dish. In another shallow dish, combine beaten eggs and milk. In a third shallow dish, combine bread crumbs and oregano.
- Dip each turkey scallop into the seasoned flour, then egg mixture, then bread crumbs, pressing the crumb/herb mixture into the tenderloin scallops.
- Heat oil to medium hot and quickly sear breaded turkey scallops about 2 minutes on each side.
- Place in an ovenproof casserole dish, ladle sauce down the middle and top with sliced Mozzarella and grated Parmesan cheeses.
- Bake in a preheated 350 degree F oven for 10-15 minutes or until cheese melts, bubbles and browns and the internal temperature reaches 170 degrees F.
- Sprinkle with fresh parsley. Serve with spaghetti or linguine noodles.