Tacchino alla Bolognese (Turkey, Bologna Style)

1. 1

   In a 12 to 14-inch saute pan, heat the butter over medium-high heat until it foams and subsides.

2. 2

   Place the turkey cutlets in the pan and cook for 2 minutes each side, until the flesh begins to turn white.

3. 3

   Shave several curls of Parmigiano over each cutlet, then top each cutlet with truffle shavings, followed by a slice of prosciutto laid over the top.

4. 4

   Sprinkle 1 or 2 tablespoons of the pecorino over the top of each.

5. 5

   Cook over medium heat until the cheese begins to ooze out and the flesh is cooked through, about 6 minutes.

6. 6

   Shave fresh truffle slices over.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.