8 turkey breast cutlets, 5 oz.
1/2 teaspoon salt
1/8 teaspoon white pepper
6 eggs, beaten
1/2 cup 2% milk
1 lb breadcrumbs
1 teaspoon dried oregano leaf
1 teaspoon dried thyme leaf
4 oz Parmesan cheese, grated

Sprinkle salt and pepper on turkey cutlets. Beat the egg and milk in a bowl with a wire whisk. For breading, combine herbs and breadcrumbs. Dip turkey in egg wash and then in seasoned breadcrumbs. Coat well. Bake turkey breast cutlets in pre-heated oven at 350°F for 8 minutes. Top each cutlet with Parmesan cheese and bake 3 more minutes or till brown. Serve with 1-1/2 oz of marinara sauce on plate.

Marinara Sauce:

2 teaspoons garlic, finely minced
1-1/2 lbs canned tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, course chopped
1 tablespoon fresh parsley, course chopped

Finely mince garlic. Chop basil and parsley. Add the diced tomatoes and simmer over moderate heat until the sauce starts to thicken, at least 45 minutes. Add salt, pepper and garlic. Add basil and parsley.

(Sauce may be made one day in advance and refrigerated)