Turkey Cotolette Alla Romagnola
Submitted by valrej
Breaded turkey cutlets pan-fried in olive oil and butter, then finished in the oven with tomato sauce, prosciutto, and shaved Parmigiano-Reggiano. This Emilia-Romagna classic is Italian comfort food at its most elegant.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
2 hrsCotolette alla Romagnola is the kind of dish they serve at trattorias in Emilia-Romagna where the cook has been making it the same way for forty years, and wouldn’t dream of changing a thing.
Thick turkey cutlets get dipped in beaten egg, pressed into fresh bread crumbs, and slowly pan-fried in a mix of extra-virgin olive oil and butter until they develop a deep, golden crust.
Slowly is the key word here. Rush it and they burn.
Once both sides are beautifully bronzed, tomato sauce and chicken broth get poured around the cutlets, a slice of prosciutto drapes over each one, and shaved Parmigiano-Reggiano goes on top before the whole pan slides into a hot oven for 10 minutes.
What comes out is crispy, saucy, salty, and deeply satisfying.
Chef Tips
- Refrigerate the breaded cutlets for an hour before frying so the coating sets and won’t fall off in the pan
- Cook slowly over medium heat; if the butter starts to burn, your heat is too high
- Wait until the butter foam subsides before adding the cutlets; that tells you the moisture has cooked off and the fat is ready
- Use a pan large enough to hold all four cutlets without crowding so they fry instead of steam
Ingredients
Directions
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℉ (200℃).
In a 14 to 16 inch sauté 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.
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