Turkey Breast Pappagallo

1. 1

   Remove the breast meat from the bones in two whole fillets and cut each fillet into slices about 3/8-inch thick.

2. 2

   Pound lightly between sheets of waxed paper as you would for scaloppine of veal.

3. 3

   Flour the slices lightly.

4. 4

   Use 2 skillets for sauteing so the pan will not be overcrowded.

5. 5

   Melt half the butter in each skillet and add half the oil to each.

6. 6

   Saute the breast slices gently, turning them often, season with salt and add a few grinds of pepper.

7. 7

   They should cook about 10 minutes.

8. 8

   Then add a slice of ham to each slice and either 1 or 2 slices of white truffle (the Urbani white truffles are good, although expensive).

9. 9

   If you use mushrooms instead, add a tablespoon to each turkey slice.

10. 10

    Spoon a little broth over each one and sprinkle with freshly grated Parmesan cheese.

11. 11

    Reduce the heat, cover the pan, and simmer for about 5 minutes, or until the cheese melts and blends with the pan juices.

12. 12

    Arrange turkey slices on a hot platter and spoon the sauce over them.

13. 13

    Sprinkle with chopped parsley.

14. 14

    Serve with saute potatoes, chopped spinach flavored with oil and a touch of garlic and nutmeg.

15. 15

    Drink a good white wine a Verdicchio or a Pouilly Fume.

* Per serving · 4 servings · Values may vary.