| 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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