Josephine's Turkey Milanese

Josephine's Turkey Milanese


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Italians love pasta! Rarely do we eat turkey and the other "classic" holiday dishes. One year after hearing my dad complain, "I no like turkey," my mother Josephine, created a dish that would turn even the most hard-headed Italian into a turkey lover. She presented us with Turkey Milanese. This dish takes the traditional turkey breast and transforms it into a juicy, crunchy cutlet that is placed over Campanella pasta and a saute of fresh arugula and cherry tomatoes with a lemon, caper cream sauce. Keep reading for the recipe.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2.5 lbs. Boneless Turkey Breast or Turkey Cutlets
  • 3 Eggs
  • 4 Tbs. Light Cream
  • 2 C. Panko Breading
  • 1 tsp. Dried Sage
  • 1/4 C. Canola Oil
  • 1 lb. Campanelle pasta
  • 8 C. Water
  • 3 C. Chicken Stock
  • 1 sprig Fresh Rosemary
  • 2 cloves Garlic, minced
  • 1 Shallot, minced
  • 1 Tbs. Capers
  • 1/2 fresh Lemon, Juiced
  • 1 sprig Fresh Rosemary
  • 3 oz. Arugua
  • 10 oz. Cherry Tomatoes
  • 3 tsp. Butter
  • 1 tsp. Olive Oil
  • Salt and Black Pepper, to taste

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Slice turkey breast into 4 individual cutlets. Tenderize each cutlet with a meat tenderizer or just cover with plastic wrap and tenderize with the bottom of a pot or other heavy, flat object.
Beat together eggs and 2 TBSP light cream. In a separate dish, mix together panko bread crumbs and sage. Pass each turkey cutlet through the egg and cream mixture then through the panko mixture, making sure to coat the entire cutlet. Set aside.

In a deep sauce pan, boil salted water then add pasta. Cook to 'Al Dente.' Drain and set aside.

Heat oil in a saute pan over medium heat for a minute. Place two cutlets in the pan and brown on all sides. Repeat until all cutlets are evenly browned. Set aside.

Heat a large saute pan over medium heat and melt 2 tsp butter. Cook shallots and garlic until they are translucent. Pour in the chicken stock and simmer for about 10 minutes. Add the capers, lemon juice and the rest of the cream. Season with salt and black pepper to taste.

In seperate pan, heat olive oil over medium high heat for 1 minute. Add arugula and cheery tomatoes. Cook for 1 minute, remove from heat.

Toss cooked pasta in cream sauce.

To plate, place a layer of pasta, cover with one turkey cutlet, and top that with the sauteed arugula and tomato. Garnish with a lemon wedge.

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