Prep 10 mins
Cook 15 mins
We love this version of the Italian classic. Pine nuts replace the usual flour coating, adding crunchy texture and nutty flavor. If you don’t have Italian seasoning on hand, use dried basil, rosemary, or thyme—or a mix of all three!
- 1 cup low-sugar pasta sauce
- 1⁄4 cup pine nuts, coarsely chopped
- 1⁄2 ounce freshly grated parmesan cheese (1/8 cup)
- 1⁄4 teaspoon dried Italian seasoning
- 1⁄2 lb turkey cutlets, about 1/3 inch thick
- 1 teaspoon extra virgin olive oil
- 1 ounce shredded part-skim mozzarella cheese (1/4 cup)
- 1 pinch salt & freshly ground black pepper
- Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm.
- Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
- Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
- Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.
- Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey.