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turkey cutlets eggs bread crumbs virgin olive oil unsalted butter tomato sauce chicken stock Parma onion garlic virgin olive oil fresh thyme carrot tomatoes salt
Viewed: 56 - Published at: 8 years agoIngredients
- 4 turkey cutlets, about 1/2 inch thick, about 1 1/2 pounds
- 2 eggs, beaten
- 1/2 cup fresh bread crumbs
- 4 tablespoons virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup basic tomato sauce, recipe follows
- 1/2 cup chicken stock
- 4 slices Prosciutto di Parma, paper thin
- 1/4 pound Parmigiano-Reggiano, shaved with peeler into shards
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans tomatoes, crushed and mixed well with their juices
- Salt, to taste
Method
- 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.
- Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
- Add the thyme and carrot and cook 5 minutes more.
- Add the tomatoes.
- Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
- Season with salt to taste.
- Serve immediately, or set aside for further use.
- The sauce may be refrigerated for up to one week or frozen for up to 6 months.
- Yield: 6 cups
