Turkey In The Style Of Romagna Recipe - Cooking Index
Turkey In The Style Of Romagna Recipe - Cooking Index
| 4 | Turkey cutlets, abt 1/2" thick - (abt 1 1/2 lbs) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Eggs - beaten | |
| 1/2 cup | 73g / 2.6oz | Fresh bread crumbs |
| 4 tablespoons | 60ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Unsalted butter |
| 1 cup | 237ml | Basic Tomato Sauce - (see recipe) |
| 1/2 cup | 118ml | Chicken stock |
| 4 | Prosciutto di Parma, paper thin | |
| 1/4 lb | 113g / 4oz | Parmigiano-Reggiano - shaved with peeler |
| Into shards |
Season the turkey pieces with salt and pepper and place in the beaten egg. Drain to remove the excess and dredge in bread crumbs, pressing to coat each 1 evenly. Lay on a plate and refrigerate 1 hour.
Preheat the oven to 400 degrees.
In a 14- to 16-inch saute pan (large enough to hold all 4 turkey pieces at the same time) over medium heat, heat the oil and butter until the butter foams and dissipates. Place the turkey pieces in a pan and cook slowly until golden brown on 1 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 the tomato sauce and chicken stock around the meat and bring to a boil. Place 1 slice prosciutto over each piece and sprinkle with shaved Parmesan and place, uncovered, in the oven for 10 minutes. Remove and place on a warmed serving platter. Drizzle with spoonfuls of the sauce and serve.
This recipe yields 4 servings.
Description:
"{Turkey Cotolette Alla Romagnola}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B15) - from the TV FOOD NETWORK
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