| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 10 servings |
Ingredients
- 8 pounds boneless, skinless turkey breast, cut into large scaloppini (12 to 15 cutlets)
- 2 tablespoons kosher salt
- 1 cup all-purpose flour
- 5 large eggs, beaten
- 3 1/2 cups breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Grapeseed or canola oil, for frying
- 1 tablespoon unsalted butter, at room temperature
- Two 25-ounce jars store-bought marinara sauce
- 3 1/2 cups shredded mozzarella
- 1 1/2 cups freshly grated Parmesan
- 1/2 cup roughly torn fresh basil leaves
Instructions
- Season the scaloppini evenly with 4 1/2 teaspoons salt.
- Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet.
- Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces.
- Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan.
- Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1942 |
| Total Fat | 145 g |
| Saturated Fat | 25 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 108 g |
| Cholesterol | 381 mg |
| Sodium | 1724 mg |
Reviews
recipe poorly written
I really like the recipe but the quantities are confusing. 8 lbs of Turkey cut into 12 to 15 pieces means each serving is between 1/2 and 2/3 of a pound and then you suggest that the recipe is for 10 servings which works out to 4/5 of a pound each.
Making this dish was a major project, but it was worth it. First of all finding turkey cutlets was impossible. No butcher at any major supermarket would slice a breast this way for me. I finally gave up and bought a fresh boned turkey breast, froze it and then sliced it into thin slices that really weren’t very thin. Slicing raw turkey this is very difficult. As it turned out it didn’t matter anyway. Took me an hour and a half to prep, fry and arrange the casserole. After that the baking was easy and took the recommended 40 minutes. I had prepped the casserole earlier in the day which is the only way to do this. It was delicious! Much better than I thought it would be. I used my own homemade marinara sauce and the dish went very quickly. Feeds a lot of people…..unless you have teenagers. Three boys managed to put a lot away. Great recipe…..just give yourself lots of time to prepare and don’t worry about the size of the turkey slices.
It was delicious and a big hit at my holiday dinner