CHEESY TURKEY MILANESE
Coat turkey steaks with breadcrumbs, then grill with mozzarella, and serve with spaghetti in tomato sauce for a cheap Italian-inspired meal
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Put the flour in a bowl with a little seasoning, beat the egg in another bowl with a splash of water. Tip the breadcrumbs and rosemary into another bowl, drizzle over 1 tbsp oil and rub together with your fingers until the breadcrumbs are a little moist. Dip the turkey steaks into the flour, dust off the excess, then dip in the egg followed by the breadcrumbs, pressing to help them stick. Put on a plate and chill while you prepare the sauce.
- Heat the remaining oil in a large pan. Add the garlic and sizzle for 30 secs, then add the tomatoes. Season and bubble for 15 mins until the sauce is thick, adding a pinch of sugar if the taste is too sharp. While the sauce cooks, heat oven to 200C/180C fan/ gas 6, put the turkey steaks on a baking tray and bake for 10 mins, then remove from the oven, top with mozzarella slices and return to the oven for another 5 mins, until the turkey is cooked through and the cheese has melted.
- Meanwhile, cook the spaghetti following pack instructions. Drain, then toss through the tomato sauce. Divide between plates and top with a turkey steak and a generous scattering of basil leaves.
Nutrition Facts : Calories 810 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 57 grams protein, Sodium 0.9 milligram of sodium
FLOUNDER MILANESE
Steps:
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
CHICKEN MILANESE
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Provided by Sherbear1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g
CHEESY TURKEY BAKE
I made this for a brunch and everyone liked it. The recipe can easily be halved to make just one pie. You can use any kind of mixed veggies you like.
Provided by MARIA MAC
Categories Poultry
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except pie shells, cornflakes, and butter.
- Refrigerate overnight or several hours.
- Pre-cook the deep dish pie shells for 10 minutes at 400°F.
- Fill pie shells with turkey mixture and bake 40 minutes at 350°F.
- Melt 4 Tablespoons butter and mix with cornflakes.
- Sprinkle this topping over 2 pies and bake 5 minutes more. Each pie serves 6.
Nutrition Facts : Calories 624.9, Fat 37.8, SaturatedFat 11.8, Cholesterol 51.8, Sodium 2513.3, Carbohydrate 52.3, Fiber 2.1, Sugar 7.1, Protein 20.4
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