Pesto Turkey Cutlets
The sauce for these cutlets is so delicious you must serve this over hot cooked rice or couscous, with steamed broccoli or green beans on the side.
- 12 turkey cutlets
- ⅓ cup flour
- 1 teaspoon salt
- 1 teaspoon dried basil leaves
- ⅛ teaspoon white pepper
- ¾ cup grated Parmesan cheese, divided
- 2 eggs, beaten
- 3 tablespoons olive oil
- 1 16-ounce jar four-cheese Alfredo sauce
- 1 10-ounce container refrigerated pesto
In small bowl, combine flour, salt, basil, pepper, and ¼ cup Parmesan cheese and mix well. Break eggs into shallow bowl and beat well. Dip cutlets into egg, then into flour mixture to coat. Place on wire rack.
Heat olive oil in heavy skillet over medium heat. Sauté cutlets, 4 at a time, for 3 minutes, then turn and cook for 2 to 3 minutes on other side. As cutlets are cooked, remove to a platter. When all cutlets are cooked, add Alfredo sauce to skillet; bring to a simmer.
Add pesto to skillet and stir to mix. Return cutlets to the pan with the sauce and heat for 1 to 2 minutes. Sprinkle with remaining ½ cup Parmesan cheese and serve immediately.