Crunchy Parmesan Turkey

Dwight Stewart Recipe

By Dwight Stewart countrybaker


Recipe Rating:
 1 Rating
Serves:
6

Ingredients

12 oz
turkey tenderloin
3 Tbsp
panko bread crumbs
3 Tbsp
grated parmesan or romano cheese
3/4 tsp
dried italian seasoning, crushed
1/3 tsp
ground red pepper
1
egg white
1 Tbsp
water
12 oz
fettucine
4
medium zucchini or yellow squash
halved lengthwise and thinly sliced
2 c
chunky tomato pasta sauce

Directions

1
Preheat oven to 400 degrees.
2
Cut turkey tenderloin into 6 even pieces.
3
In a shallow bowl combine panko crumbs, grated cheese, Italian seasoning and ground red pepper.
4
In another shallow bowl slightly beat together egg white and water.
5
Dip tenderloin pieces in egg white mixture, then coat with crumb mixture.
6
Place turkey in a lightly greased baking pan.
7
Bake for 12-15 minutes until turkey is no longer pink, turning once.
8
Meanwhile, prepare pasta according to package directions.
9
During the last 2 minutes of cooking pasta, add zucchini or summer squash to pasta.
10
Drain mixture and set aside. Keep warm.
11
In a small saucepan heat pasta sauce.
12
To serve, arrange pasta and squash on dinner plates.
13
Top with turkey and sauce.

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