Here’s my updated version of the traditional Chicken Parmesan using turkey scaloppini, which is lower in calories and fat. The turkey is sautéed in a small amount of oil rather than being deep fried. You can still use chicken if you’d like. The turkey has a different flavour and texture and goes well with the cheese and tomato sauce.
1. Preheat the oven to 425°F. Spray a 13- × 9-inch casserole dish with vegetable oil.
2. Whisk together the egg and milk in a shallow dish. Place the breadcrumbs in a separate shallow dish or plate.
3. Dip the turkey scaloppini in the milk and egg mixture, then the breadcrumbs.
4. Spray a large, nonstick skillet with vegetable oil, add the oil and set over medium-high heat. Sauté the scaloppini just until almost cooked, about 5 minutes, turning once just until cooked. . Respray pan if necessary. Combine the spaghetti sauce and milk. Add 1 cup of the sauce to the bottom of the casserole dish. Add the turkey scaloppini, pour the remaining sauce overtop and sprinkle with cheese. Bake for 10 minutes or until the cheese melts and the turkey is cooked through. Garnish with basil.
1 lb turkey scaloppini
2 Tbsp milk
1 cup seasoned breadcrumbs
2 tsp vegetable oil
1 1/3 cup store bought spaghetti sauce
2 Tbsp canned evaporated milk (2%)
3/4 cup shredded mozzarella cheese
3 Tbsp chopped basil
Nutritional Analysis per Serving
Protein 39 g
Fat 11 g
Saturated Fat 3.7 g
Carbohydrates 28 g
Cholesterol 147 mg
Sodium 432 mg
Fiber 2.5 g
Prep Time: 10 minutes
Cook Time: 15 minutes