Yield: 4 Servings
|4 \N||Turkey; (6 ounce) cutlets|
|\N \N||Salt and pepper|
|¼ teaspoon||Dried sage or oregano|
|½ cup||Parmigiano Reggiano cheese; freshly grated|
|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