• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2020 Exceldor Cooperative All Rights Reserved

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
  1. Preheat oven to 400°F (200°C).
  2. Mix tomato sauce with basil.
  3. Put flour into a bowl.
  4. Beat eggs in another bowl.
  5. Put breadcrumbs in another bowl.
  6. Taking one cutlet at a time, first dredge them in flour, them dip them in egg and then coat them with breadcrumbs.
  7. Heat oil in a large frying pan to medium high. Fry each breaded cutlet until lightly browned on each side.
  8. Lay each cutlet flat on a baking sheet lined with parchment. Top each one with 3 tablespoons of tomato sauce and sliced provolone.
  9. Bake in the oven for about 15 minutes until the cheese is bubbling and the turkey is heated through. Serve with your choice of pasta.

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