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Name: Turkey Cotolette Alla Romagnola
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Fresh bread crumbs; 4 Turkey cutlets;1/2" thick,; 2 Eggs beaten; 1 c Basic tomato sauce; 4 sl Prosciutto di Parma; paper; 4 tb Virgin olive oil; 2 tb Unsalted butter; 1/4 lb Parmigiano-Reggiano; shaved; 1/2 c Chicken Stock

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INGREDIENTS

1/2 c Fresh bread crumbs
4 Turkey cutlets;1/2" thick,
2 Eggs ; beaten
1 c Basic tomato sauce
4 sl Prosciutto di Parma; paper
4 tb Virgin olive oil
2 tb Unsalted butter
1/4 lb Parmigiano-Reggiano; shaved
1/2 c Chicken Stock

Servings

INSTRUCTIONS

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 Recipe by: MOLTO MARIO #MB5728 Posted to MC-Recipe Digest V1 #743 by Sue on Aug 14, 1997

NOTES

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Turkey Cotolette Alla Romagnola

1/2 c Fresh bread crumbs
4 Turkey cutlets;1/2" thick,
2 Eggs beaten
1 c Basic tomato sauce
4 sl Prosciutto di Parma; paper
4 tb Virgin olive oil
2 tb Unsalted butter
1/4 lb Parmigiano-Reggiano; shaved
1/2 c Chicken Stock

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    Recipe by: MOLTO MARIO #MB5728 Posted to MC-Recipe Digest V1 #743 by Sue  <suechef@sover.net> on Aug 14, 1997

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Nutrition

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Serving Size: 1 Serving (1431g)
Recipe Makes: 1 Servings

Calories: 2986
Calories from Fat: 2259 (76%)

Amt Per Serving		% DV

	Total Fat 251g	335 %
	Saturated Fat 112.6g	563 %
	Monounsaturated Fat 96.8g
	Polyunsanturated Fat 20.6g
Cholesterol 2488.6mg		766 %
Sodium 3137.4mg		108 %
Potassium 1986.1mg		52 %
Total Carbohydrate 103.3g		30 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 94.8g
Protein 88g		126 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2986

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