O’Neill Williams’ Turkey Parmesan
•2 egg whites
•1 Tbs. water
•½ cup Italian-seasoned dry bread crumbs
•2 Tbs. freshly grated Parmesan cheese
•1 lb. boneless turkey breast fillets (chicken can be used)
•1 cup Italian-flavored tomato sauce
•1 cup shredded mozzarella cheese
Set the EGG for indirect cooking at 400°F/204°C.
In a shallow bowl, beat egg whites with water. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip turkey into egg whites and then dredge in bread crumb mixture; place in a 13 X 9 pan.
Place pan on the cooking grid and bake 30 minutes. Pour tomato sauce evenly over the turkey and top with mozzarella cheese.
Bake 5 more minutes or until turkey is cooked through.
Fishing, hunting — if it’s related to the outdoors, O’Neill Williams will be there! Watch the “Outdoor Cooking on the Big Green Egg” segments each week on O’Neill Outside, airing on NBC Sports, SportSouth and SunSports. Check your local listings for times in your viewing area.
Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”