These Parmesan Crusted Turkey Breasts served alongside maple roasted Brussels sprouts with crispy bacon and cranberries make the perfect savory-sweet combo that’s ideal for weeknights, holidays, or special dinners.
This dish brings together golden, pan-fried turkey cutlets coated in a crunchy parmesan and herb crust with roasted Brussels sprouts caramelized in bacon fat and maple syrup. It's a flavour explosion that will have everyone coming back for seconds!
Parmesan Crusted Turkey Breasts with Maple Roasted Brussels Sprouts with Bacon
Rated 5.0 stars by 1 users
Category
turkey
Servings
4
Prep Time
5 minutes
Cook Time
40 minutes
This dish brings together golden, pan-fried turkey cutlets coated in a crunchy parmesan and herb crust with roasted Brussels sprouts caramelized in bacon fat and maple syrup. It's a flavor explosion that will have everyone coming back for seconds!
Ingredients
-
3 Sealand Turkey breasts, defrosted and sliced into half.
- 1/2 teaspoon each salt and pepper.
- 2 Tablespoons Butter and 3 tablespoons Oil for frying
- 2 eggs
- 1 teaspoon Italian seasoning
- 3 garlic cloves, minced
- Zest of 1 lemon
- 2 cups freshly grated Parmesan Cheese
- 1 cup Panko bread crumbs
- 1 tablespoon Italian seasoning blend
- 1 tablespoon fresh thyme leaves
- 2/3 cup bacon , cut into small cubes
- 1 1/2 pounds of Brussel sprouts, washed and cut into half
- 1/4 teaspoon salt and pepper, or to taste
- 1/4 teaspoon cinnamon
- Pinch of chilli flakes
- 2 tabelspons Maple Syrup
- 1/2 cup cranberries
Parmesan Crusted Turkey
Wet Coating
Dry Coating
Maple Bacon Brussel Sprouts
Directions
- Remove the Sealand Turkey breasts from the packaging and defrost in the fridge.
- To make the Maple Bacon Brussel Spouts, preheat the oven to 400 degrees F.
- Use a hot skillet and add in the bacon.
- Toss and cook until the bacon is crispy. Remove the bacon from the skillet and keep the fat in the skillet, lower the heat to medium.
- Add in the sprouts, and season. Toss around the bacon fat and cook for just 2 minutes.
- Take the skillet and place it in the oven and roast the sprouts for 20-25 minutes until tender.
- When ready, remove the skillet from the oven, add in the maple syrup and cranberries. Toss well to coat. Then add in the bacon and toss again.
- For the turkey breasts, use a flat surface and a sharp knife to cut each piece into two, creating turkey cutlets.
- In a shallow bowl, mix the dry coating and set aside.
- In another shallow plate, mix the wet coating and set aside.
- Preheat a skillet with the butter and oil.
- Start breading the turkey breast by placing them in the wet mixture, then into the dry mixture.
- Put the coated turkey breasts in the hot oil and pan fry for 5-6 minutes per side until golden brown and cooked through.
- Serve with the maple Brussel sprouts.
- Bon appetit.
