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