Almond-crusted turkey parmigiana

This turkey parmigiana recipe uses almond meal in place of breadcrumbs for an extra tasty low-carb spin on the classic schnitzel.
Turkey parmigianaJames Moffatt
1H 15M




1.Preheat oven to 220°C (200°C fan-forced).


2.Line a large oven tray with baking paper; brush paper with the oil. Place the sweet potato and parsnip wedges, ⅔ of the spice mix and a little sea salt in a large snap lock bag or freezer bag; shake to combine. Spread wedges over tray. Repeat with beetroot (this stops the beetroot staining the other vegetables). Bake wedges for 40 minutes, turning once, or until golden and tender.
3.Meanwhile, pound turkey between two sheets of plastic wrap or baking paper until 5mm thick.
4.Lightly beat eggs in a shallow dish. Combine almond meal and garlic in another shallow dish; season. Dip turkey, one piece at a time, in egg, then in almond mixture to coat, pressing firmly.
5.Heat half the oil in a large frying pan over medium-high heat. Cook 2 turkey slices for 2 minutes each side or until browned. Drain on paper towel; wipe pan clean. Repeat with remaining oil and turkey.
6.Transfer turkey to an oven tray lined with baking paper. Spoon pasta sauce evenly over turkey; top with bocconcini. Bake turkey for 5 minutes or until cheese is melted and turkey is just cooked through.
7.Serve turkey parmigiana with wedges and lettuce.

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