Don't miss another issue…      Subscribe

Turkey Cotolette Alla Romagnola

 

20

Yield

6

servings

Prep

20

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, Low Sodium
 

Ingredients

4 each turkey cutlets
thick
*
2 large eggs
beaten
½ cup bread crumbs
fresh
4 tablespoons olive oil, extra-virgin
2 tablespoons butter, unsalted
1 cup tomato sauce
½ cup chicken broth
4 slices prosciutto
*
¼ pound Parmesan cheese
*

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 19170% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 123mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 7% Vitamin C 9%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed