PREP TIME:  15 minutes (+30 minutes wait time)

Prepare the Turkey:

• With a paper towel, pat dry each turkey cutlet completely and season with salt and pepper. Set aside for at least 30 minutes to allow the cutlets to come to room temperature for even cooking.
• Preheat the oven to 425 F.
• In a shallow plate, whisk together breadcrumbs, Parmesan cheese, and garlic powder. Set aside. Add beaten eggs into another shallow plate.
• Dip both sides of each turkey cutlet into the eggs to evenly coat them, and then dip into the breadcrumb mixture. The breadcrumbs will stick to the egg wash.
• Heat oil in a non stick cast-iron skillet over medium-high heat for 2 minutes until the hot oil is sizzling and shimmering. Pan fry the turkey cutlets for 4-5 minutes on each side until golden and crispy. Set aside on a plate. The turkey should be almost fully cooked and the internal temperature should reach above 155 F.

Prepare the Sauce:

• Remove all but 2 tablespoons of the hot oil in the skillet and remove any breadcrumbs that may have fallen off in the skillet. Add onions and sauté for 2 minutes until soft and tender. Add garlic and sauté for another 2 minutes until fragrant.
• Add tomato sauce, tomato paste, Italian seasoning, parsley, and salt. Stir well to combine and bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes. Remove from heat and transfer sauce into a bowl.

Assemble and Bake:

• In the same skillet (or in another cast-iron skillet or baking dish), evenly spread 1/2 cup of the sauce on the bottom. Place the turkey cutlets spaced evenly apart over the sauce.
• Cover each cutlet with ¼ cup sauce, and top each cutlet with a slice of mozzarella cheese and grated Parmesan cheese. Sprinkle finely chopped parsley on top.
• Bake in the preheated oven at 425F for 25 minutes until the melted cheese turns golden brown and the internal temperature of the turkey reaches 165F.
• Serve over spaghetti and garnish with more parsley on top.