Season the turkey pieces with salt and pepper and place in the beaten egg. Drain to remove the excess and dredge in bread crumbs, pressing to coat each 1 evenly. Lay on a plate and refrigerate 1 hour.

Preheat the oven to 400 degrees F.

In a 14 to 16-inch saute pan (large enough to hold all 4 turkey pieces at the same time) over medium heat, heat the oil and butter until the butter foams and dissipates. Place the turkey pieces in a pan and cook slowly until golden brown on 1 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 the tomato sauce and chicken stock around the meat and bring to a boil. Place 1 slice prosciutto over each piece and sprinkle with shaved Parmesan and place, uncovered, in the oven for 10 minutes. Remove and place on a warmed serving platter. Drizzle with spoonfuls of the sauce and serve.

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups