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The Girl and the Fig Cookbook
Chef John Toulze and owner Sondra Bernstein share recipes from the Sonoma wine country.
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Turkey Cutlets Bologna-Style
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By Mario Batali
INGREDIENTS:
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 extra-large eggs
- 3 cups fresh bread crumbs
- Six 4-ounce turkey cutlets, pounded to ¼ inch thick
- 4 Tablespoons unsalted butter
- Parmigiano-Reggiano, for shaving
- 1 fresh white or black truffle
- 6 slices prosciutto di Parma
- ½ cup freshly grated young pecorino Toscana
Preheat oven to 475°F.
Season the flour with salt and pepper and spread on a plate. Crack the eggs into a shallow bowl and whisk until smooth. Spread the breadcrumbs on a plate. Bread the cutlets one by one, dredging each one first in the seasoned flour, then dipping it into the eggs, letting the excess drip off, and finally dredging it in the bread crumbs, and place on a piece of parchment paper or wax paper.
In a 10- to 12-inch sauté pan, heat the butter over medium-high heat until it melts and the foam subsides. Place 3 of the turkey cutlets in the pan, and cook, turning once, until the flesh begins to turn white and the crumbs are a delicious golden brown, about 2 minutes per side. Transfer to a baking sheet and repeat with the remaining cutlets.
Using a vegetable peeler, shave several curls of the Parmigiano over each cutlet. Top each one with a few truffle shavings, followed by a slice of prosciutto laid over the top. Sprinkle a generous tablespoon of pecorino over the top of each. Bake for about 6 minutes, until the cheese is slightly bubbly. Shave the remaining truffle over the cutlets and serve immediately.
Recipes © 2005 Mario Batali, from Molto Italiano
Yield: 6 Servings
Round Out the Meal:
With ricotta tortelloni with sage butter.
Kid Friendly:
This is kid friendly!
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