Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 6 turkey cutlets, pounded thin by your butcher Parmigiano-Reggiano, for shaving

  3. 1 white truffle , or black, very thinly sliced

  4. 6 slices prosciutto di Parma

  5. 1/2 cup 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. 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. 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.


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