Prep 6 mins
Cook 20 mins
Source: Gourmet April 2008
- 1 large garlic clove
- 1⁄4 cup well-drained rinsed capers
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 4 slices prosciutto (3 ounce)
- 8 turkey cutlets (scallopini, about 1 pound)
- 1⁄3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3⁄4 cup plain fine dry breadcrumb
- 1⁄4 cup olive oil
- 1⁄4 cup vegetable oil
- Make sauce:.
- Chop garlic and capers together.
- Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
- Prepare turkey:.
- Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
- 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.
- Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip.
- Transfer to a plate.
- 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.
- Serve with caper sauce.
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.
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.