Turkey Scaloppine With Prosciutto And Cheese Recipes

TURKEY SCALOPPINE WITH VEGETABLES

Steps:

• Cook pasta to desired doneness as directed on package. Drain. In large serving bowl, combine warm pasta, cheese, parsley and 1 tablespoon oil; toss gently. Cover to keep warm.
• While pasta is cooking, heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add rosemary, thyme and garlic; cook and stir 2 minutes. Add turkey slices; cook 2 minutes. Turn slices; cook an additional 2 minutes.
• Stir in carrots, onion, salt, pepper and wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until turkey is no longer pink in center and carrots are crisp-tender.
• Add sugar snap peas to turkey mixture in skillet; mix well. Return mixture to a boil. Reduce heat to medium-low; cover and cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve turkey mixture with pasta.

VEAL CUTLETS WITH PROSCIUTTO AND MOZZARELLA

Steps:

• Preheat the oven to broil.
• Rinse the cutlets, pat dry, and pound to about 1/8-inch thickness. Season with salt and pepper. Heat 2 tablespoons oil in a pan over medium-high heat. Cook the cutlets until browned on each side. Transfer to a baking sheet lined with parchment paper. Then place the sage leaves and prosciutto over the top of each cutlet. Cut the mozzarella into slices and distribute it evenly over the cutlets. Place under the broiler and cook 6 to 8 minutes.
• Rinse the arugula and drain well. Rinse the tomatoes, halve, and arrange decoratively on the edges of the plate. In a small bowl, whisk together the remaining oil with the balsamic vinegar, lemon juice, and honey. Season with salt.
• Place the cutlets on the plates, top with s small handful of arugula, and serve drizzled with a little dressing.

CHICKEN SCALOPPINE WITH PROSCIUTTO, MOZZARELLA AND MARSALA

Steps:

• Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick.
• Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you.
• Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.).
• Break eggs into a wide shallow bowl and beat well.
• Place enough flour to dust the chicken in another wide shallow bowl.
• Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour.
• In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat.
• When butter is foaming, place 2 cutlets in each pan.
• Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side).
• Preheat broiler.
• When chicken is done, remove cutlets to broiler pan.
• Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella.
• Place under broiler until cheese has completely melted and browned slightly.
• Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn't do this and used the pan juices and butter in the sauce.).
• Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan.
• Boil quickly until only 3 or 4 tbl of liquid is left in each pan.
• Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed.
• Divide cutlets between 2 plates and pour marsala sauce over and around them.
• Serve immediately.

TURKEY SCALLOPINI

Steps:

• Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

SPINACH AND PROSCIUTTO STUFFED TURKEY BREAST

Steps:

• Heat 2 tablespoons of oil and saute the onions until they are tender, then remove the onions and place in a small bowl.
• Add 2 more tablespoons of oil to the pan, and saute the spinach until heated through.
• Season with salt and pepper, then add the spinach to the onions, and mix well.
• Add the grated cheese and mix.
• Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout.
• Spread the spinach mixture across the breast, leaving a 1 1/2 inch border all around.
• Lay the prosciutto slices over the spinach layer.
• Beginning at one end, firmly roll up the turkey breast, and secure well with twine.
• Place into a small roasting pan and rub the surface with the remaining oil, and season with Italian seasonings, salt and pepper.
• Roast in a preheated 365 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees F.
• Remove the breast roll from the pan and cover with a tent of foil.
• Remove the pan from the oven, and drain off all the excess oil.
• Place the pan on your stovetop, and add the white wine, scraping up all the browned bits from the bottom, and cook until it has reduced by half.
• Remove a few spoonfuls of the broth to a separate cup, and pour the rest into your roasting pan with the fresh thyme, and mix well.
• Mix together the flour and remaining broth, and whisk this mixture into your gravy.
• Season with salt and pepper and strain through a sieve.
• Cut off the twine around the turkey, and slice your into 1/2 inch slices and arrange on a platter.
• Serve, offering a little sauce or gravy on the side.

TURKEY SCALOPPINE WITH PROSCIUTTO AND CHEESE

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.

TURKEY BREAST SCALOPPINE WITH MARSALA SAUCE

Steps:

• Preheat the broiler to high.
• Cover the meat with plastic wrap and pound it lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
• Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is very hot add the meat. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
• Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts. Serve.

CALIFORNIA TURKEY SCALOPPINE

Steps:

• Pound turkey slices between two sheets of waxed paper until thin.
• Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
• Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
• Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
• In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
• Place tomato and avocado on each turkey scallopini, then top with cheese.
• Place under broiler until cheese melts.
• Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC

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 SCALLOPINI WITH CAPERS AND LEMON

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.