Prep 15 mins
Cook 10 mins
This is a wonderful dinner when you're doing the South Beach diet. It almost meets those cravings for carbs! Courtesy of South Beach's Quick & Easy cookbook.
- 2 cups tomato sauce
- 1⁄2 cup pignoli nut, finely chopped
- 1⁄2 teaspoon italian seasoning
- 1⁄4 cup parmesan cheese
- 4 (1/4 lb) turkey cutlets (about 1 lb)
- 2 teaspoons extra virgin olive oil
- 1⁄2 cup part-skim mozzarella cheese
- Warm sauce in a small saucepan.
- Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.
- Turn oven to a low broil.
- Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.
- Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.
I made this recipe with chicken and half the amount of tomato sauce (all I had on hand). The crust is absolutely delicious, and having less tomato sauce worked perfectly. (I'll make it that way from now on.) It was the best chicken parmesan I've ever had!
I'm not a big fan of turkey so I used chicken breasts instead. I butterflied then lightly pounded out my chicken breasts so that they would cook more evenly. The pine nut coating was very tasty on its own but did not stick to the chicken very well and most of it fell off during the frying. I think next time I would coat it and spray it with some cooking spray then bake it instead of frying both to keep the crust on and save on fat and calories. The tomato sauce alone was very bland. Definitely needed some seasoning. Overall pretty good and something to build on.
I made this with chicken. The flavor is good, but the "breading" was too moist and did not stick to the chicken. Next time I make chicken parmesan, I'll just use my old recipe for my hubby and omit the breading for me.