| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Main dish, Meats, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Small bow tie pasta |
| 1 |
c |
Frozen green peas |
| 1 |
tb |
Unsalted butter |
| 3/4 |
c |
Grated parmesan cheese |
| 4 |
|
4oz turkey breast cutlets |
| 2 |
lg |
Egg whites lightly beaten |
| 3/4 |
c |
Italian seasoned breadcrumbs |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Plum tomatoes (sliced) |
| 8 |
lg |
Basil leaves |
| 1 |
c |
4oz shreaded partskim mozzar ella cheese |
|
|
Freshly ground pepper |
INSTRUCTIONS
1. In covered 3-quart pot bring 2 quarts hot salted water to a boil. Add
pasta; cook 6 minutes. Add frozen peas; cook 2 mminutes until pastais al
dente and peas are crisp tender. Reserev 1/2 cup pasta cooking water; drain
pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup
parmesan cheese; stir. Cover; keep warm.
2. While pasta is cooking dip cutlets into egg whites, then coat with
crumbs. In a large non-stick skilllet, heat oil over high heat. Add cutlets
cook 2 minutes until browned on bottom. Turn cutlets over; sprinkle each
with 1T parmesan cheese. Place 3 tomato slices and 2 basil leaves
overlapping on each cutlet. Sprinkle with mozzarella; season with pepper to
taste. Cook 1 minute, Cover skillet with lid; cook 30 seconds, until cheese
is melted. Serve with pasta.
McCall's September 1997
Posted to MM-Recipes Digest V4 #14 by TikalMe@PowerOnline.net on Apr 12,
1999
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