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Categories:
turkey tenderloins flour salt fresh ground black pepper eggs milk breadcrumbs ground flax oregano olive oil marinara sauce Parmesan cheese Mozzarella cheese parsley linguine
Viewed: 15 - Published at: 3 years agoIngredients
- 1 12 lbs turkey tenderloins, sliced into 3/4-inch thick scallops
- 1 cup flour
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 2 eggs, lightly beaten
- 14 cup milk
- 2 cups dried breadcrumbs
- 2 tablespoons ground flax seed
- 12 teaspoon dried oregano
- 12 cup olive oil
- 12 cup marinara sauce
- 12 cup parmesan cheese, freshly grated
- 12 lb mozzarella cheese, sliced
- fresh parsley
- 5 cups cooked spaghetti or 5 cups linguine
Method
- Butterfly each turkey tenderloin.
- Using a meat mallet, pound to an even thickness of 3/8 inch.
- Mix flour with salt and pepper in a shallow dish.
- In another shallow dish, combine beaten eggs and milk.
- In a third shallow dish, combine bread crumbs and oregano.
- Dip each turkey scallop into the seasoned flour, then egg mixture, then bread crumbs, pressing the crumb/herb mixture into the tenderloin scallops.
- Heat oil to medium hot and quickly sear breaded turkey scallops about 2 minutes on each side.
- Place in an ovenproof casserole dish, ladle sauce down the middle and top with sliced Mozzarella and grated Parmesan cheeses.
- Bake in a preheated 350 degree F oven for 10-15 minutes or until cheese melts, bubbles and browns and the internal temperature reaches 170 degrees F.
- Sprinkle with fresh parsley.
- Serve with spaghetti or linguine noodles.
