Braden Family Cookbook
courtesy of Mario Batali
4 turkey cutlets, about 1/2 inch thick, about 1 1/2 pounds
substitute flattened, boneless, skinless, chicken breasts)
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.
a 14 to 16inch 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.