| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Turkey cutlets;1/2" thick, about 1 1/2 lbs |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Fresh bread crumbs |
| 4 |
tb |
Virgin olive oil |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Basic tomato sauce |
| 1/2 |
c |
Chicken stock |
| 4 |
sl |
Prosciutto di Parma; paper thin |
| 1/4 |
lb |
Parmigiano-Reggiano; shaved with peeler into shards |
INSTRUCTIONS
Season turkey pieces with salt and pepper and place in egg mixture. Drain
to remove excess and dredge in bread crumbs, pressing to coat each one
evenly. Lay on plate and refrigerate 1 hour.
Preheat oven to 400 degrees F.
In a 14 to 16inch saute pan (large enough to hold all 4 turkey pieces at
the same time) over medium heat, heat oil and butter until foam from butter
dissipates. Place turkey pieces in pan and cook slowly until golden brown
on one side, about 6 to 7 minutes. DO NOT RUSH THIS STEP OR THEY WILL BURN.
Turn and cook the other side. When both sides are golden brown, pour tomato
sauce and chicken stock around meat and bring to a boil. Place 1 slice
Prosciutto over each piece and sprinkle with shaved Parmesan and place
uncovered in oven for 10 minutes. Remove and place in warmed serving
platter. Drizzle with spoonfuls of sauce and serve.
Yield: 4 servings
Recipe by: MOLTO MARIO #MB5728 Posted to MC-Recipe Digest V1 #743 by Sue
<suechef@sover.net> on Aug 14, 1997
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