Turkey Cutlets With Prosciutto And Cheese Recipes

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TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE



Turkey Cutlets With Prosciutto and Caper Sauce image

Make and share this Turkey Cutlets With Prosciutto and Caper Sauce recipe from Food.com.

Provided by Mom2Rose

Categories     Poultry

Time 26m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 large garlic clove
1/4 cup well-drained rinsed capers
3 tablespoons olive oil
1 teaspoon red wine vinegar
4 slices prosciutto (3 ounce)
8 turkey cutlets (scallopini, about 1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup plain fine dry breadcrumb
1/4 cup olive oil
1/4 cup vegetable oil

Steps:

  • Make sauce:.
  • Chop garlic and capers together.
  • Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
  • Prepare turkey:.
  • Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
  • Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs.
  • Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip.
  • Transfer to a plate.
  • Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch.
  • Serve with caper sauce.

Nutrition Facts : Calories 486.5, Fat 40.9, SaturatedFat 6.1, Cholesterol 93, Sodium 439.6, Carbohydrate 23.4, Fiber 1.5, Sugar 1.4, Protein 7.2

TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE



Turkey Cutlets with Prosciutto and Caper Sauce image

Provided by Melissa Roberts

Categories     turkey     Fry     Quick & Easy     Dinner     Prosciutto     Capers     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

For sauce
1 large garlic clove
1/4 cup well-drained rinsed capers
3 tablespoons olive oil
1 teaspoon red-wine vinegar
For turkey
4 thin slices prosciutto (3 ounces)
8 thin turkey cutlets (scallopini; about 1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup plain fine dry bread crumbs
1/4 cup olive oil
1/4 cup vegetable oil

Steps:

  • Make sauce:
  • Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
  • Prepare turkey:
  • Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
  • Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
  • Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.

TURKEY SCALOPPINE WITH PROSCIUTTO AND CHEESE



Turkey Scaloppine With Prosciutto and Cheese image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 turkey breast ''steaks'' sometimes referred to as turkey breast tenderloin steaks, about 1 1/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon finely chopped shallots
1/4 cup dry Marsala or sherry wine
4 very thin slices prosciutto, about 2 ounces
4 very thin slices Gruyere or Swiss cheese, about 2 ounces

Steps:

  • Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about 1/4-inch thick.
  • Sprinkle the turkey pieces on both sides with salt and pepper.
  • Dip the pieces in flour to coat well on both sides. Shake off excess.
  • Preheat the broiler to high.
  • Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1 1/2 minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
  • Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
  • Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 49 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 545 milligrams, Sugar 1 gram, TransFat 0 grams

TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine

Steps:

  • Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
  • Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
  • Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
  • Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC



Roast Turkey with Prosciutto, Rosemary and Garlic image

Categories     Garlic     Herb     Pork     turkey     Roast     Christmas     Thanksgiving     Rosemary     Prosciutto     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1 18- to 20-pound turkey
4 tablespoons plus 1/2 teaspoon minced fresh rosemary
4 tablespoons chopped garlic
8 ounces thinly sliced prosciutto
Olive oil
3 whole heads garlic, each cut in half horizontally
2 cups (or more) canned low-salt chicken broth
1/2 cup dry white wine
3 1/2 tablespoons all purpose flour
Fresh rosemary sprigs

Steps:

  • Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
  • Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
  • Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
  • Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.

TURKEY CUTLETS WITH CORN, SAGE AND PROSCIUTTO STUFFING



Turkey Cutlets with Corn, Sage and Prosciutto Stuffing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

2 pounds turkey breast cutlets (2 packages, 12 pieces)
2 teaspoons poultry seasoning
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or canned turkey broth, available around Thanksgiving in markets
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 ribs celery from the heart, chopped
1 medium onion, chopped
Salt and pepper
2 teaspoons poultry seasoning
4 sprigs fresh sage (2 tablespoons) chopped
2 tablespoons chopped flat leaf parsley, eyeball it
1/4 pound prosciutto, deli sliced like bacon, then chopped
3 corn muffins, crumbled
1 cup chicken stock or broth or, canned turkey broth

Steps:

  • Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.
  • To a second skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.
  • Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

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