Turkey Cutlets With Prosciutto And Cheese Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Turkey breast tenderloin,
3 tbsp: Butter, divided
-steaks, ( about 1 1/2
4 slice: Prosciutto or other ham, (
Pounds),
-about 2 ounces),
Salt, to taste, if desired
2 tsp: Dried rosemary,
Freshly ground pepper, to
1 tbsp: Chopped shallots,
-taste,
1/4 lbs: Mushrooms, thinly sliced
1/4 lbs: Fontina, Gruyere or Cheddar
1/4 cup: Chicken broth,
-cheese,
Directions:
Preheat the grill to High. Sprinkle the salt and pepper over the
turkey pieces. Cut the cheese into thin slices to fit neatly in a
single layer, overlapping slightly, on the turkey steaks. Set the
cheese slices aside.
Heat 2 tablespoons of the butter in a heavy skillet large enough to
hold the turkey steaks in a singel layer. Add the steaks and cook
them for about 4 minutes, until nicely browned on 1 side. Turn the
turkey pieces and top each with 1 thin slice of prosciutto and
sprinkle evenly with the rosemary. Cover the skillet closely and
cook the turkey for about 3 minutes.
Transfer the prosciutto-topped turkey to a serving dish. Add the
remaining tablespoon of butter to the skillet and, ewhen it melts,
add the shallots. Cook briefly, stirring, then add the mushrooms.
Cook, stirring, for about 2 minutes. Add the chicken broth and stir
well. Cook for about 1 minute over relatively high heat.
Meanwhile, cover the prosciutto-topped turkey steaks with equal
portions of the sliced cheese in a single layer. Place them briefly
under the broiler until the cheese melts. Pour the mushroom mixture
over the top and serve hot.
Makes 4 servings.
[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown]
Posted by Fred Peters.
Source from luhu.jp
turkey pieces. Cut the cheese into thin slices to fit neatly in a
single layer, overlapping slightly, on the turkey steaks. Set the
cheese slices aside.
Heat 2 tablespoons of the butter in a heavy skillet large enough to
hold the turkey steaks in a singel layer. Add the steaks and cook
them for about 4 minutes, until nicely browned on 1 side. Turn the
turkey pieces and top each with 1 thin slice of prosciutto and
sprinkle evenly with the rosemary. Cover the skillet closely and
cook the turkey for about 3 minutes.
Transfer the prosciutto-topped turkey to a serving dish. Add the
remaining tablespoon of butter to the skillet and, ewhen it melts,
add the shallots. Cook briefly, stirring, then add the mushrooms.
Cook, stirring, for about 2 minutes. Add the chicken broth and stir
well. Cook for about 1 minute over relatively high heat.
Meanwhile, cover the prosciutto-topped turkey steaks with equal
portions of the sliced cheese in a single layer. Place them briefly
under the broiler until the cheese melts. Pour the mushroom mixture
over the top and serve hot.
Makes 4 servings.
[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown]
Posted by Fred Peters.
Source from luhu.jp