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1
Remove the breast meat from the bones in two whole fillets and cut each fillet into slices about 3/8-inch thick.
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2
Pound lightly between sheets of waxed paper as you would for scaloppine of veal.
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3
Flour the slices lightly.
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4
Use 2 skillets for sauteing so the pan will not be overcrowded.
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5
Melt half the butter in each skillet and add half the oil to each.
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6
Saute the breast slices gently, turning them often, season with salt and add a few grinds of pepper.
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7
They should cook about 10 minutes.
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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).
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9
If you use mushrooms instead, add a tablespoon to each turkey slice.
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10
Spoon a little broth over each one and sprinkle with freshly grated Parmesan cheese.
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11
Reduce the heat, cover the pan, and simmer for about 5 minutes, or until the cheese melts and blends with the pan juices.
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12
Arrange turkey slices on a hot platter and spoon the sauce over them.
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13
Sprinkle with chopped parsley.
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14
Serve with saute potatoes, chopped spinach flavored with oil and a touch of garlic and nutmeg.
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15
Drink a good white wine a Verdicchio or a Pouilly Fume.
