O’Neill Williams’ Turkey Parmesan

Fishing, hunting or just taking a walk through the woods – if it’s related to the outdoors, O’Neill Williams will usually be found there. “I’ve been fortunate for over thirty years to be able to share my passion for the outdoor lifestyle on television and radio. The highlight of these shows are always the ‘Outdoor Cooking on the Big Green Egg’ segments, where we cook the best wild game recipes you’ve ever tasted. Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”

Click here for an assortment of fish and wild game recipes, all from the “Outdoor Cooking on the Big Green Egg” segments which air each week on O’Neill Outside, on NBC Sports, Fox SportSouth and Destination America. Check your local listings for times in your viewing area.

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  • 2 egg whites
  • 1 Tbsp water
  • ½ cup Italian-seasoned dry bread crumbs
  • 2 Tbsp 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.

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