Turkey Cotolette Alla Romagnola

* Exported from MasterCook *

Turkey Cotolette Alla Romagnola

Recipe By : MOLTO MARIO #MB5728
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey cutlets,1/2" thick -- about 1 1/2 lbs
2 eggs -- beaten
1/2 Cup fresh bread crumbs
4 Tablespoons virgin olive oil
2 Tablespoons unsalted butter
1 Cup basic tomato sauce
1/2 Cup chicken stock
4 Slices Prosciutto di Parma -- paper thin
1/4 Pound Parmigiano-Reggiano
shaved with peeler into shards

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



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