Turkey Cutlets With Parmigiano And Prosciutto
| 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)
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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