Rolled Turkey Cutlets Recipe

From Dorothy McNett's Recipe Book.

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Rolled Turkey Cutlets

From Dorothy McNett's recipes at

3-4 turkey boneless skinless cutlets (from the breast)
about 1 tablespoon good quality prepared mustard
3-4 slices prosciutto
2-3 green onions
1-2 cloves garlic
1-2 tablespoons fresh rosemary
salt and pepper, to your taste
3-4 leaves fresh basil or sage leaves, or 1/4 teaspoon dried
2 tablespoons Parmigiano-Reggiano cheese
washed and dried spinach leaves

2 tablespoons grapeseed or olive oil
apple cider or sherry

With a meat pounder, gently flatten out each cutlet to about 1/4 inch thick. Spread with the mustard. Arrange prosciutto over the mustard. In food processor or mortar and pestel, make a paste of the green onions, garlic, rosemary, salt and pepper, basil or sage, and cheese. Spread over the prosciutto. Top with the spinach in one layer. Gently but securely roll up the meat and tie each one closed with cooking twine. Heat a large heavy bottomed saute pan or skillet and add oil. Cook on each side until browned and turkey is done. Remove turkey pieces to a platter, and with remaining juices in the pan, add 3-4 tablespoons apple cider or sherry. Cook and stir to reduce by about half, and drizzle over the cutlets. Garnish with parsley and serve.

Recipe created 1997-04-22.

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