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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 t Dried sage or oregano
1/2 c Parmigiano Reggiano cheese
freshly grated
4 Prosciutto
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1223
Calories From Fat: 884
Total Fat: 99.7g
Cholesterol: 407.7mg
Sodium: 3442.7mg
Potassium: 0mg
Carbohydrates: 9.1g
Fiber: 0g
Sugar: 0g
Protein: 77g


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