1 cup (250 ml) grated Parmigiano-Reggiano cheese

1/4 cup (60 ml) breadcrumbs

1/4 cup (60 ml) unbleached all-purpose flour

1 egg, lightly beaten

4 turkey cutlets, about 1/4 lb (115 g) each (a little larger than the rolls)

1/4 cup (60 ml) olive oil

1 cup (250 ml) shredded mozzarella cheese

1 onion, finely chopped

2 cloves garlic, finely chopped

1 can 14 oz (398 ml) diced tomatoes

1/4 cup (60 ml) chopped flat-leaf parsley

4 kaiser rolls, toasted

Mayonnaise, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 120 °C (250 °F). Line a baking sheet with parchment paper.

Combine Parmesan cheese and breadcrumbs in a shallow bowl. Place flour in a second bowl and egg in a third.

Season cutlets with salt and pepper. Dredge in flour and dip in beaten egg. Drain, then coat in Parmesan mixture. Shake to remove any excess.

In a non-stick skillet, brown two cutlets on both sides in half the oil until cooked. Set aside on the baking sheet. Top with mozzarella cheese. Melt in oven for about 10 minutes while you make sauce.

In the same skillet, brown onion in remaining oil. Season with salt and pepper. Add garlic and cook for 1 minute. Add tomatoes. Bring to a boil and simmer for 5 minutes or until sauce thickens. Add parsley. Adjust seasoning.

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