TURKEY COTOLETTE

Recipe courtesy of Mario Batali

4 turkey cutlets, about 1/2 inch thick, about 1 1/2 pounds

(you may substitute flattened, boneless, skinless, chicken breasts)
2 eggs, beaten
1/2 cup fresh bread crumbs
4 tablespoons virgin olive oil
2 tablespoons unsalted butter
1 cup basic tomato sauce see BASIC TOMATO SAUCE
1/2 cup chicken stock
4 slices Prosciutto di Parma, paper thin
1/4 pound Parmigiano-Reggiano, shaved with peeler into shards

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 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.