*  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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