Turkey Cotolette Alla Romagnola

Recipe Ingredients

4		Turkey cutlets - 1/2" thick, (abt 1 1/2 lbs)
2		Eggs - beaten
1/2 cup	73g / 2.6oz	Fresh bread crumbs
4 tablespoons	60ml	Virgin olive oil
2 tablespoons	30ml	Unsalted butter
1 cup	237ml	Basic tomato sauce - see * note
1/2 cup	118ml	Chicken stock
4		Prosciutto di parma - paper thin
1/4 lb	113g / 4oz	Parmigiano-reggiano - shaved with peeler
		Into shards

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

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.

In a 14- to 16-inch 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 the Basic 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5728)

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