Skillet Turkey Parmesan

• 2 1/2 teaspoons olive oil, divided
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, un-drained
• 2 tablespoons chopped fresh basil, divided
• 2 tablespoons chopped fresh parsley, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon salt, divided
• 1/2 cup Italian-seasoned breadcrumbs
• 2 tablespoons grated fresh Parmesan cheese, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound (1/4-inch-thick) turkey breast cutlets
• 1/4 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1/4 cup (1 ounce) finely shredded part-skim mozzarella cheese
• Parsley sprigs (optional)

1. Heat 1/2 teaspoon oil in a small saucepan over medium heat. Add garlic; saute 30 to 45 seconds or until tender. Add canned tomatoes, 1 tablespoon basil, 1 tablespoon parsley, vinegar, tomato paste, sugar, and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
2. Combine breadcrumbs, 1 tablespoon Parmesan cheese, 1 tablespoon basil, 1 tablespoon parsley, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Dredge 1 turkey cutlet in flour. Dip in egg white; dredge in breadcrumb mixture. Repeat procedure with remaining cutlets.
3. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add turkey; cook 4 to 5 minutes on each side or until cutlets are done. Leave turkey in pan and spoon 1/4 cup tomato sauce on top of each turkey cutlet. Sprinkle mozzarella and 1 tablespoon Parmesan cheese evenly over tops of cutlets. Remove pan from heat. Cover and let stand until cheese melts. Garnish with parsley, if desired.

olive oil, garlic, tomatoes, fresh basil, fresh parsley, balsamic vinegar, tomato paste, sugar, salt, italianseasoned breadcrumbs, parmesan cheese, freshly ground black pepper, turkey breast cutlets, allpurpose, egg whites, mozzarella cheese, parsley

Taken from www.myrecipes.com/recipe/skillet-turkey-parmesan (may not work)