• 6servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 6 Turkey cutlets - pounded thin

  3. By your butcher

  4. Parmigiano-Reggiano - for shaving

  5. 1 White truffle, or black - very thinly sliced

  6. 6 Prosciutto di Parma

  7. 1/2 cup 118ml Grated young pecorino toscano

Instructions Jump to Ingredients ↑

  1. In a 12- to 14-inch saute pan, heat the butter over medium-high heat until it foams and subsides. Place the turkey cutlets in the pan and cook for 2 minutes each side, until the flesh begins to turn white.

  2. Shave several curls of Parmigiano over each cutlet, then top each cutlet with truffle shavings, followed by a slice of prosciutto laid over the top. Sprinkle 1 or 2 tablespoons of the pecorino over the top of each.

  3. Cook over medium heat until the cheese begins to ooze out and the flesh is cooked through, about 6 minutes. Shave fresh truffle slices over. Serve immediately.

  4. This recipe yields 6 servings.


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