Title: Turkey Cutlets with Parmigiano and Prosciutto
Categories: Italian, Poultry
Yield: 4 Servings

4 Turkey; (6 ounce) cutlets
Salt and pepper
1/4 ts Dried sage or oregano
1/2 c Parmigiano Reggiano cheese;
-freshly grated
4 sl Prosciutto
2 tb Extra-virgin olive oil

Sprinkle each of the turkey cutlets with a little salt, pepper, and sage or
oregano. Dust each with the Parmigiano and place a slice of Prosciutto on
top of each.

Heat the olive oil in a wide skillet until it is very hot. Place the turkey
cutlets in the skillet with the Prosciutto facing up.

Cook the turkey for 2 minutes over medium-high heat, cover, and continue to
cook it for 2 minutes or until the Parmigiano is melted and turkey is done.

Note: You can use chicken cutlets if desired.

Recipe by: The Magazine of La Cucina Italiana http://www.piacere.com

Posted to MC-Recipe Digest by John Pellegrino on
Apr 21, 1998