Turkey Cotolette alla Romagnola (Turkey in the Styl

Name: Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 turkey cutlets, about 1/2-inch thick, about 1 1/2 pounds; Salt and pepper; 2 eggs, beaten; 1/2 cup fresh bread crumbs; 4 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 cup basic tomato sauce, recipe follows; 1/2 cup chicken stock; 4 slices prosciutto di Parma, paper thin; 1/4 pound Parmigiano-Reggiano, shaved with peeler into shards; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

4 turkey cutlets, about 1/2-inch thick, about 1 1/2 pounds
Salt and pepper
2 eggs, beaten
1/2 cup fresh bread crumbs
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup basic tomato sauce, recipe follows
1/2 cup chicken stock
4 slices prosciutto di Parma, paper thin
1/4 pound Parmigiano-Reggiano, shaved with peeler into shards
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
Season the turkey pieces with salt and pepper and place in the beaten egg.
2
Drain to remove the excess and dredge in bread crumbs, pressing to coat each 1 evenly.
3
Lay on a plate and refrigerate 1 hour.
4
Preheat the oven to 400 degrees F.
5
In a 14 to 16-inch saute pan (large enough to hold all 4 turkey pieces at the same time) over medium heat, heat the oil and butter until the butter foams and dissipates.
6
Place the turkey pieces in a pan and cook slowly until golden brown on 1 side, about 6 to 7 minutes.
7
DO NOT RUSH THIS STEP OR THEY WILL BURN.
8
Turn and cook the other side.
9
When both sides are golden brown, pour the tomato sauce and chicken stock around the meat and bring to a boil.
10
Place 1 slice prosciutto over each piece and sprinkle with shaved Parmesan and place, uncovered, in the oven for 10 minutes.
11
Remove and place on a warmed serving platter.
12
Drizzle with spoonfuls of the sauce and serve.
13
In a 3-quart saucepan, heat the olive oil over medium heat.
14
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
15
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
16
Add the tomatoes and juice and bring to a boil, stirring often.
17
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
18
Season with salt and serve.
19
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 turkey cutlets, about 1/2-inch thick, about 1 1/2 pounds, Salt and pepper, 2 eggs, beaten, 1/2 cup fresh bread crumbs, and more.

Yes, Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions