Leftover Turkey Parmesan
Ingredients
For the Leftover Turkey Parmesan:
- 1 whole roasted turkey breast, cut into ¾-inch slices
- Vegetable oil, for frying
- Fettuccini, prepared per package directions
For the Egg Wash:
- 1 egg
- 2 tbsp. water
For the Flour Dredge:
- 1-½ cups all-purpose flour
- 1 tbsp. dry thyme
- 1 tbsp. dry oregano
- ½ tsp. salt
- 1 tsp. black pepper
For the Tomato Sauce:
- 4 cloves garlic, minced
- 6 tbsp. olive oil
- 8 large ripe tomatoes, diced
- 2 tbsp. brown sugar
- ½ tsp. chili flakes. optional
- Salt and pepper, to taste
- 6 tbsp. balsamic vinegar
For the Cheese Mixture:
- 1-½ cups mozzarella cheese, grated
- ½ cup parmesan cheese, grated
Instructions
To prepare the egg wash:
- In a small bowl, or cup, whisk together the egg and water; set aside
To prepare the flour dredge:
- In a medium bowl, combine flour, thyme, oregano, salt and pepper; mix thoroughly; set aside.
To prepare the tomato sauce:
- In a medium saucepan, over medium heat, add the oil and sauté the garlic just a minute before adding the tomatoes, brown sugar, chili flakes, salt and pepper.
- Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
- Add the balsamic vinegar, in the final few minutes of cooking time, before serving.
To prepare the cheese mixture:
- In a small bowl, combine the mozzarella and Parmesan cheeses; mix thoroughly; set aside
To prepare the leftover turkey parmesan:
- In a cast iron skillet, or other frying pan, over medium heat, heat about 1/2-inch vegetable oil.
- Dip the slices in the egg wash.
- Dip the egg washed turkey slices into the flour dredge.
- In the pre-heated oil, fry the turkey for only a few minutes, per side, until light golden brown; drain on a wire rack.
- Place the fried turkey slices on a cookie sheet, or in a baking dish, spoon on some of the warm tomato sauce; top with the cheese mixture.
- Place under the broiler to melt and lightly brown the cheese.
- Serve on cooked fettuccine noodles with additional tomato sauce.