Turkey Cutlet Parmesan with Alfredo Pasta — California Waterfowl

Name: Turkey Cutlet Parmesan with Alfredo Pasta — California Waterfowl
Ingredients: 4 turkey breast cutlets (about 4-6 oz each, pounded to 1/2 inch thick if not already thin); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup seasoned Italian breadcrumbs; 1/4 cup grated Parmesan cheese (plus more for topping); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt; freshly ground black pepper; 1/4 cup olive oil (for pan-frying); 1 cup shredded mozzarella cheese; Fresh basil leaves, for garnish (optional); 12 oz fettuccine pasta (or your preferred pasta); 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup grated Parmesan cheese; 1/4 teaspoon ground nutmeg (optional, but enhances flavor)

calwaterfowl.org

Delight in tender turkey cutlets breaded with Parmesan, baked with marinara and mozzarella, served over rich Alfredo pasta. Perfect for a hearty meal!

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Ingredients

4 turkey breast cutlets (about 4-6 oz each, pounded to 1/2 inch thick if not already thin)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese (plus more for topping)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt
freshly ground black pepper
1/4 cup olive oil (for pan-frying)
1 cup shredded mozzarella cheese
Fresh basil leaves, for garnish (optional)
12 oz fettuccine pasta (or your preferred pasta)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (optional, but enhances flavor)