Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
For the grape tomato topping, preheat a medium-size skillet over medium-high heat with the 2 tablespoons of olive oil. Add the onions, garlic, salt, and pepper. Cook until the onions are translucent, 2 to 3 minutes.
Step 2
While the onions are cooking, set up the breading station for the turkey cutlets. Place the flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine the bread crumbs, Parmigiano, and parsley. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the eggs and then in the breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets to a plate lined with a paper towel.
Step 3
To the skillet with the onions, add the grape tomatoes and white wine or stock. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
Step 4
Preheat the broiler.
Step 5
Arrange the cooked cutlets on a cookie sheet. Top each cutlet with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned. Serve immediately.
