Saturday, April 24, 2010

Turkey Breast with Prosciutto and Fontina

Back to La Cucina for tonight's recipe. From the Emilia-Romagna region. This dish is typical of Bologna. It was delicious. We had steamed green beans and couscous as side dishes.

1 lb. turkey breast, sliced into 4 slices
1 large egg, beaten
4 tbsp bread crumbs (I used almost a 1/2 cup)
2 tbsp. extra-virgin olive oil
3 tbsp. unsalted butter
3 oz. prosciutto, in 4 slices
4 oz. fontina, in 4 slices

Preheat oven to 400 degrees. Pound the slices of turkey breast to flatten. Dip each slice of turkey in the egg, then in breadcrumbs. Heat the olive oil and butter in a ovenproof pan at high heat and fry the turkey pieces until golden. Drain the slices of turkey, let them rest a few minutes in the pan, then put a slice of prosciutto and a slice of cheese over each one. Bake just until the cheese melts, then serve.

What a delicious meal. The combination of the Turkey, breadcrumbs, Prosciutto and cheese was wonderful. We had a nice bottle of ModA Montepulciano d'Abruzzo 2007. Perfect.

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