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