We are having yet another rainy Sunday afternoon in these parts. There is a song about the rain in Spain. Personally, I love the rain. Everything smells better after the rain and it's all fresh once again. I say this knowing that soon the rain will stop and it will be full on sunshine for about 4 straight months. As much as I love long sunny warm days, I know I will miss the rain.
So, what better to do on a rainy day, than head into the kitchen and cook some food. I have said this before, that Sunday lunch is a tradition in our home and I make my best effort to get everyone around the table for some kind of a meal.
Yesterday, when I was thinking ahead to today, I was planning a traditional Sunday roast lunch. Being me, and always unprepared, that didn't happen. This Turkey Parmesan happened instead. I usually use chicken for this dish, but today had turkey in the fridge. So, turkey it was! A simple enough dish and quite tasty.
Note: In the preparation and cooking times below I did not include cooking time for Marina Sauce. Keep this in mind if you are about to head off and make this. I usually would have this made before and you could just as easily use store bought stuff that you like to make life easy.
This can be served along so many different sides. Today we served it with Roasted Rosemary Potatoes and Parmesan Topped Zucchini (recipe to follow on that one). It would be great over pasta or even served in a baguette sandwich with fresh arugula. Oh the possibilities!
This is a very quick dish that can be put together in a hurry and to the table in 30 minutes. Who doesn't love that? Like I said previously, it is a good idea to make your marinara sauce in advance as this is what takes the time. I usually make a big batch and jar it for future use as we use this stuff all the time. See, Marinara Sauce: Canning Method.
Oven Roasted Turkey Parmesan
Serves 6 / Prep time: 15 minutes Cook time: 30 minutes
6 Turkey fillets, about 1/2 inch thick each
1 Cup/90 grams fine bread crumbs
1 Egg, beaten
1/3 Cup/35 grams grated parmesan cheese
1 Fresh mozzarella ball/125 grams, grated
1 Teaspoon dried oregano
1 Teaspoon dried basil
1/2 Teaspoon dried rosemary
1/2 Teaspoon sea salt
Fresh ground black pepper
2 Tablespoons olive oil
1 Cup/240 ml Marinara Sauce
Small bunch of fresh chopped parsley
Preheat oven to 350 degrees F and line a large baking tray with parchment paper. Drizzle the olive oil over the parchment paper and set aside.
On a large plate mix together the bread crumbs, oregano, basil, rosemary, salt and pepper. Mix well to combine. Dredge each turkey fillet in the beaten egg and then in the bread crumb mixture. Make sure you coat it completely. Repeat for all turkey fillets. Arrange on the baking sheet and bake for 20 minutes. Remove from oven, turn over each turkey fillet and bake for a further 5 minutes. Remove from oven, spoon over the marinara sauce and top with fresh mozzarella cheese. Return to oven for 5-7 minutes or until the cheese completely melts. Remove from oven, top with fresh parsley and serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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