Turkey Cotolette alla Romagnola
- 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
- Basic Tomato Sauce:
- 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
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.Basic Tomato Sauce:
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
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