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Turkey Cutlets with Parmigiano and Prosciutto

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Italian Italian, Poultry 4 Servings

INGREDIENTS

4 Turkey; (6 ounce) cutlets
Salt and pepper
1/4 ts Dried sage or oregano
1/2 c Parmigiano Reggiano cheese; freshly grated
4 sl Prosciutto
2 tb Extra-virgin olive oil

INSTRUCTIONS

Sprinkle each of the turkey cutlets with a little salt, pepper, and sage or
oregano. Dust each with the Parmigiano and place a slice of Prosciutto on
top of each.
Heat the olive oil in a wide skillet until it is very hot. Place the turkey
cutlets in the skillet with the Prosciutto facing up.
Cook the turkey for 2 minutes over medium-high heat, cover, and continue to
cook it for 2 minutes or until the Parmigiano is melted and turkey is done.
Note: You can use chicken cutlets if desired.
Recipe by: The Magazine of La Cucina Italiana http://www.piacere.com
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 21, 1998

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