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Turkey Parmesan

Cookbook
Author(s): Dr. Arthur Agatston MD
Page 172
Cuisine: Italian
Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

elefaive

14 years ago
4/5
3 found this helpful Sign in to mark helpful

For what it's trying to do (be a healthy knock-off of turkey parmesan), it's great! I would run the pine nuts through the food processor rather than coarsely chop them to get them to be finer, more like breadcrumbs so that they coat the surface of the turkey better.

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