Parmesan-Crusted Turkey with Tomato-Lemon Sauté

Total Time
15 min
5 min
10 min
For the tastiest cheese crust, seek out authentic Parmigiano-Reggiano cheese and grate or shred it yourself.


fresh cherry tomato(es)

2 cup(s), or grape tomatoes

lemon zest

2 tsp, grated

table salt

½ tsp

egg white(s)

1 large

fresh lemon juice

1 Tbsp

uncooked unenriched white cornmeal

3 Tbsp

grated Parmesan cheese

2 Tbsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless turkey breast

1 pound(s), 4 (1⁄4-pound) cutlets

olive oil

4 tsp


  1. Combine the tomatoes, lemon zest, and 1⁄4 teaspoon of the salt in a medium bowl; set aside.
  2. Whisk the egg white and lemon juice on a large shallow plate. Combine the cornmeal, Parmesan cheese, pepper, and remaining 1⁄4 teaspoon salt on a sheet of wax paper.
  3. Dip each cutlet into the egg mixture, then coat in the cornmeal mixture.
  4. Heat the oil in a large nonstick skillet over medium-high heat. Add the cutlets and cook until browned and cooked through, about 3 minutes on each side. Transfer the cutlets to a serving plate.
  5. Add the tomato mixture to the same skillet and cook, stirring frequently, until heated through, about 1 minute. Serve with the cutlets. Yields 1 cutlet and 1⁄4 cup tomatoes per serving.

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