Turkey Cutlets With Prosciutto and Caper Sauce

Total Time
26mins
Prep 6 mins
Cook 20 mins

Source: Gourmet April 2008

Ingredients Nutrition

Directions

  1. Make sauce:.
  2. Chop garlic and capers together.
  3. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
  4. Prepare turkey:.
  5. Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
  6. Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs.
  7. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip.
  8. Transfer to a plate.
  9. Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch.
  10. Serve with caper sauce.
Most Helpful

Delicious! My prosciutto was so thin it didn't overpower the turkey at all (and I used two slices per "package"). It was crunchy and entirely nice with and without the capers. I used a mini food processor to chop and combine the capers and garlic, which I would not recommend; I should have hand-chopped because by the time the garlic was tiny, the capers were a little too processed. Served with creamed spinach.

BarbryT January 11, 2012

While this cooked up moist and tasty, the turkey meat got completely overshadowed by the prosicutto. I really love prosciutto, but turkey is expensive here and I'd have liked to know I was eating it. The recipe is super, super simple and as there is no cheese in there to escape, it works a treat. I will use this idea again, but would use chicken or veal if I had that on hand. The "sauce" is yummy, but is more of a relish or topping.

JustJanS January 25, 2010