| 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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