If you've spent a spring morning working a gobbler into range, you already know the first reward is the hunt. But if you ask Jason Cleveland, broker partner at Trophy Property and Auctions, the second reward might be even better.

"This is by far my family's favorite wild game recipe," Jason says. "Everybody I've ever made it for says the same thing." High praise—and after one bite of his wild turkey parmesan, it's easy to understand why.

Here's how he makes it.

Start with Good Cuts

The foundation of this dish is properly prepped turkey breast. Jason breaks down the breast ahead of time, trimming away any fascia or fat until he's left with clean, uniform cuts of meat. (He covers the full breakdown process in a separate video if you need a starting point.)

Clean cuts aren't just aesthetic—they tenderize more evenly, coat more consistently, and cook more predictably. It's the kind of attention to detail that makes a difference between a good result and a great one.

Pound Them Thin—But Don't Overdo It

Once the cuts are prepped, Jason tenderizes each piece flat. His tip: skip the cellophane wrap. It clings and gets in the way. Instead, he uses a freezer bag to keep splatter contained while he works.

The goal is thin, not destroyed. Hit it just enough to flatten it out into a wide, even piece. Go too hard and you'll break the meat into chunks—technically fine for tenderness, but messy to work with and harder to bread evenly.

"Just do it just enough to where it doesn't break through. These will all be nice big thin pieces to absorb a lot of butter and Italian bread crumbs."

If some pieces turn out extra long, just cut them in half. You want manageable pieces that fit nicely in the pan.

The Egg Wash: Go Heavy on the Yolks

Jason's egg wash is simple but intentional. He uses mostly egg yolks—around three yolks to start, adding a whole egg occasionally just for volume. The reason is straightforward: yolks make everything richer.

"If there's ever a step I can do a little extra to make it more rich and more fun, I go ahead and take that time."

It's a small adjustment with a noticeable payoff. The extra richness from the yolks comes through in the finished dish.

Bread Crumbs and Butter—Don't Hold Back

Italian bread crumbs go into a cookie sheet for easy coating. Then the butter goes into the pan. Jason doesn't give a precise measurement here, and that's intentional—the theme throughout this recipe is that more butter is better.

Dip each piece in the egg wash, then press firmly into the bread crumbs on both sides. The goal is a full, even coat. As Jason puts it: bread crumbs hold more butter, and more butter is better. Press them in.

Cook on Medium Heat—and Keep Adding Butter

The breaded pieces go into a hot pan over medium heat. Not high—you want the bread crumbs to brown without burning before the meat is cooked through. Because the breast is pounded thin, this happens quickly.

As the butter gets absorbed (and it will, fast), add more. This isn't the place to be conservative. The finished pieces should be golden brown on both sides with a rich, buttery crust.

How do you know when it's done? When the bread crumbs are nicely browned on both sides, the meat is thin enough that it's cooked through. Simple as that.

Sauce, Cheese, and the Broiler

Once the turkey is sautéed, it's time to dress it up. Jason's wife typically makes a homemade red sauce. On this particular day, she was at work, so he reached for a jarred sauce from a St. Louis Italian staple instead. The point: use what you've got and don't overthink it.

One trick Jason uses to his advantage: as the pieces cook, they tend to cup slightly in the center. He turns that cup-side up when plating, so it holds the pasta sauce like a little bowl instead of letting it run off.

Add sauce, then layer cheese over the top. He uses mozzarella slices, cutting them to roughly cover each piece—no need to be precise. Then everything goes under the broiler just long enough to melt and brown the cheese and bring it all together.

Serve over pasta and you're done.

What This Recipe Is Really About

Wild turkey parmesan isn't complicated. But it rewards the effort you put into it—in the field and in the kitchen. Clean prep, patient cooking, and a generous hand with the butter are what separate a forgettable meal from one that ends up as the birthday dinner request every single year.

At Trophy Property and Auctions, we spend a lot of time thinking about what it means to own and enjoy land. Moments like this—taking a bird you worked for and turning it into something your family talks about—are part of what makes it all worthwhile.

Watch the full video on the Trophy Property and Auctions YouTube channel.

Quick Recipe Reference

What You Need

• Wild turkey breast, cleaned and trimmed
• Eggs (mostly yolks — ~3 yolks per batch, with occasional whole egg for volume)
• Italian bread crumbs
• Butter (generous — this is not the place to cut back)
• Pasta sauce (homemade or a quality jarred red sauce)
• Mozzarella cheese, sliced
• Pasta of your choice

How to Make It

1. Trim turkey breast clean — no fat or fascia
2. Pound pieces flat using a freezer bag — thin but intact
3. Mix egg wash heavy on yolks; dip each piece
4. Press firmly into Italian bread crumbs for full, even coverage
5. Cook in butter over medium heat until golden brown on both sides
6. Arrange cup-side up on a baking sheet; spoon sauce into each piece
7. Layer mozzarella over the top
8. Broil until cheese is melted and browned
9. Serve over cooked pasta