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