Turkey Parmesan in the garden

• 2 turkey breast fillets, skinless bpneless
• 1/2 cup bread crumbs
• 1/2 cup corn meal
• 1/2 cup all-purpose flour
• 1 tbsp Italian seasoning
• 1 pinch sage
• 1/4 cup parmesan cheese
• 1 medium spaghetti squash
• 3 cup tomato sauce
• 1 egg
• 2/3 cup heavy cream
• 1/4 cup real mayo

1. Cut spaghetti squash in half place cut side down on a baking sheet.
2. Pour a little water to cover the bottom of the baking sheet and bake at 400 for 45 to 50 minutes.
3. Mix up wet mix in shallow bowl.
4. Mix up dry ingredients for turkey cutlets in another shallow bowl.
5. While squash is cooking, slice turkey breast into 3 equal portions.
6. pound thin and coat each with flour mix, wet mix and flour mix again.
7. Set aside to dry.
8. Heat up tomato sauce in a pan.
9. Heat oil over med-high heat in frying pan and fry 2 to 3 cutlets at a time as they fit.
10. It only takes 3 to 4 minutes per side or less because they're thin.
11. once they're browned, they're done.
12. Salt and pepper each side as they fry to your taste.
13. Set cooked turkey turkey cutlets on a wire rack to rest while you cook the rest of the cutlets, cleaning the pan and using fresh oil each time to avoid burnt bits.
14. Scoop the flesh from the spaghetti squash, this should not be too soft.
15. Arranged like pasta on a plate.
16. Top with half cup tomato sauce a turkey cutlet and another half cup of tomato sauce.
17. Sprinkle with a little more Parmesan cheese and dig in!

turkey breast fillets, bread crumbs, corn meal, allpurpose, italian seasoning, sage, parmesan cheese, tomato sauce, egg, heavy cream, mayo

Taken from cookpad.com/us/recipes/367112-turkey-parmesan-in-the-garden (may not work)