| 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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