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.
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
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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