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Bolognese Turkey Breast

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Scaloppini

Here’s a Bolognese Turkey Breast recipe that adds a twist on your traditional turkey dinner. Everyone has Turkey on Thanksgiving, but Turkey can actually be enjoyed all year long and this recipe adds a nice Italian flavor to this dish.

Now a days turkey cutlets can be easily found at your supermarket. They’re packaged in slices ready to use. All you have to do is pound them out into a scaloppini and make them into this delicious dish.

Bolognese Turkey Breast can be served with either roasted potatoes or a nice crisp polenta and steamed vegetables. Don’t forget the garlic bread and the wine.

INGREDIENTS

Swiss Diamond 2.1-qt. Nonstick Square Saute Pan

  • 2 pound of turkey cutlets, pounded thin
  • 3/4 cup of flour for dredging
  • 1/4 tsp of salt
  • 1/4 tsp of fresh ground black pepper
  • 3 Tbls of tomato paste
  • 1/2 cup of water
  • 4 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 2 garlic cloves, crushed
  • 3/4 cup of Marsala wine
  • 1/2 cup of heavy whipping cream
  • 1/2 pound of prosciutto
  • 1/2 cup of fresh grated parmesan cheese

    PREPARATION

  • In a medium size bowl season the flour with salt and pepper.
  • Dredge the turkey cutlets in the flour shaking off the excess.
  • Mix the tomato paste with the water.
  • In a large skillet sauté the turkey cutlets in the butter, oil and garlic for about 2 minute on each side until they are lightly browned.
  • Remove the garlic from the pan
  • Remove the turkey from the skillet and keep warm.
  • Deglaze the pan with the Marsala wine.
  • Add the cream and stir until bubbly
  • Stir in the tomato paste mixture.
  • Place one slice of prosciutto and a sprinkle of parmesan cheese on top of the cutlets and return them to the pan.
  • Cover and cook on medium heat for around five minutes.

    Plate the turkey cutlets and spoon over the sauce. Serves 6 people.






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