Quick and Easy Leftover Turkey Parmesan

Roast turkey is not a special occasion meal at our house; in fact, it is probably one of the most common dinners we cook at least once a month. We like to open roast our turkey and never cover it while it is cooking. We always use a meat thermometer to get it to an internal temperature of 170 to 175 degrees F, and then always let the turkey rest for 20 minutes after it comes out of the oven to rest before carving.

With two jobs and two busy kids, work week meal planning has always been an essential part of the way we eat and roast turkey is a total no-brainer when it comes to getting the jump on what's for dinner. We have even frozen sliced turkey meat to use in soups and stews or a turkey stroganoff. We always make turkey stock from the turkey bones on the day we roast the turkey and freeze it in 16 ounce containers. This stock then becomes the base for our soups and stews and is also used to make the gravy at the next roast turkey dinner.

We are always trying to think of new ways of using our turkey leftovers and although I've made Turkey Parmesan before, it's always been made with fresh turkey breast with a breadcrumb or cornflake crumb crust. On this occasion I decided to try it with leftover turkey and a simple coating of herbed flour instead which would absorb less oil in the quick frying time. This thin coating keeps the moisture in the turkey breast and it fries up very quickly too, keeping it juicy and delicious. The tomato sauce is made from fresh tomatoes and is quickly cooked in a saute pan in only about 15 minutes.

This was a very successful experiment that the whole family really enjoyed and I know we will be ving this many more times in the turkey days to come.

Heat about a half inch of vegetable oil over medium heat in a cast iron pan or skillet.

1 whole roasted turkey breast, cut in  3/4 inch slices

Dip the slices in an egg wash made by whisking together

1 egg
2 tbsp water

Dip the egg washed turkey slices into a flour dredge made from combining

1 1/2 cups flour
1 tbsp dry thyme
1 tbsp dry oregano
1/2 tsp salt
1 tsp black pepper

Fry in the preheated oil for only a few minutes per side until light golden brown. Drain on a wire rack.

Quick Tomato Sauce

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.
Place the fried turkey slices  on a cookie sheet or in a baking dish spoon on some of the warm tomato sauce, then top with a mixture of:
 

1 1/2 cups grated mozzarella cheese

1/2 cup grated parmesan cheese

Place under the broiler to melt and lightly brown the cheese. Serve on cooked fettuccine noodles with additional tomato sauce.

Roast turkey is not a special occasion meal at our house; in fact, it is probably one of the most common dinners we cook at least once a month. We like to open roast our turkey and never cover it while it is cooking. We always use a meat thermometer to get it to an internal temperature of 170 to 175 degrees F, and then always let the turkey rest for 20 minutes after it comes out of the oven to rest before carving.

With two jobs and two busy kids, work week meal planning has always been an essential part of the way we eat and roast turkey is a total no-brainer when it comes to getting the jump on what's for dinner. We have even frozen sliced turkey meat to use in soups and stews or a turkey stroganoff. We always make turkey stock from the turkey bones on the day we roast the turkey and freeze it in 16 ounce containers. This stock then becomes the base for our soups and stews and is also used to make the gravy at the next roast turkey dinner.

We are always trying to think of new ways of using our turkey leftovers and although I've made Turkey Parmesan before, it's always been made with fresh turkey breast with a breadcrumb or cornflake crumb crust. On this occasion I decided to try it with leftover turkey and a simple coating of herbed flour instead which would absorb less oil in the quick frying time. This thin coating keeps the moisture in the turkey breast and it fries up very quickly too, keeping it juicy and delicious. The tomato sauce is made from fresh tomatoes and is quickly cooked in a saute pan in only about 15 minutes.

This was a very successful experiment that the whole family really enjoyed and I know we will be ving this many more times in the turkey days to come.

Heat about a half inch of vegetable oil over medium heat in a cast iron pan or skillet.

1 whole roasted turkey breast, cut in  3/4 inch slices

Dip the slices in an egg wash made by whisking together

1 egg
2 tbsp water

Dip the egg washed turkey slices into a flour dredge made from combining

1 1/2 cups flour
1 tbsp dry thyme
1 tbsp dry oregano
1/2 tsp salt
1 tsp black pepper

Fry in the preheated oil for only a few minutes per side until light golden brown. Drain on a wire rack.

Quick Tomato Sauce

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.
Place the fried turkey slices  on a cookie sheet or in a baking dish spoon on some of the warm tomato sauce, then top with a mixture of:
 

1 1/2 cups grated mozzarella cheese

1/2 cup grated parmesan cheese

Place under the broiler to melt and lightly brown the cheese. Serve on cooked fettuccine noodles with additional tomato sauce.