This is one of those 15 minute recipes that is a lifeline when you are pressed for time.
I was never a huge fan of polenta until a friend of mine introduced me to coconut milk polenta and suddenly the penny dropped, and I now understand why people get excited for this reconstituted cornmeal mush.
Polenta is both quick to rustle up and it’s nutritious – two watchwords for me in the kitchen! This recipe calls for a ready-made tube of pressed polenta; slice the polenta thinly and throw in the frypan for a few minutes and e voila!
- 1 large egg
- cup(s) seasoned dried bread crumbs
- 4 (4 oz) skinless, boneless chicken-breast halves
- 2 tablespoon(s) olive oil or large knob of butter
- 1 (about 16 oz) tube polenta, cut in 12 slices
- 1/2 cup(s) packaged shredded mozzarella with Parmesan cheese
- 1 1/2 cup(s) bottled marinara sauce
- Garnish: chopped fresh basil or parsley
- Whisk egg in bowl and sprinkle breadcrumbs and shredded cheese on a separate plate
- Bash turkey breasts until they are nice and thin and even, then dip each breast separately in egg mix and then press into breadcrumb coating
- Melt butter/oil in frypan then cook turkey until coating is crisp; remove from pan and drain on kitchen towel.
- Slice polenta and add fresh oil to pan and fry polenta on both sides until browned remove from pan.
- Add marinara sauce to pan and heat until bubbling and return turkey breasts to pan and coat with sauce. When bubbling fiercely, arrange on plate adding fried polenta rounds. Garnish and enjoy!
The skillet cutlets are delicious, with or without the marinara sauce.
For a gluten free version of this recipe, check out Ian’s Panko Breadcrumbs (Italian flavor) from Wholefoods.
No-one will be able to tell the difference – we promise!