Turkey cutlets with parmigiano and prosciutto

Yield: 4 Servings

Measure Ingredient
4 \N Turkey; (6 ounce) cutlets
\N \N Salt and pepper
¼ teaspoon Dried sage or oregano
½ cup Parmigiano Reggiano cheese; freshly grated
4 slices Prosciutto
2 tablespoons Extra-virgin olive oil

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 Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 21, 1998

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